1 ½ pounds small chicken-stuffed ravioli

8 tablespoons unsalted butter

3 bunches fresh sage (1/2 cup coarsely chopped leaves, plus 12 whole leaves)

Bring large pot of salted water to a boil. Add ravioli and cook until al dente, about 8 minutes or according to package directions.

Melt 7 tablespoons butter in large nonstick skillet. Add chopped sage, pinch of salt, and freshly ground black pepper. Cook over medium heat until butter just begins to brown and bubble .Add whole sage leaves. Toss for one minute and keep warm.

Drain ravioli in colander, saving ¼ cup cooking water

Put hot pasta, melted sage butter, and remaining one tablespoon unmelted butter in large bowl. Toss well, adding enough cooking water to make a smooth sauce.

Divide evenly among four warm, large plates, placing the whole cooked leaves on top. Serve immediately.