Directions
1
Bring a pot of salted water to a boil over high heat
2
While water boils, heat oil in a large skillet over medium-low. Add butter and cook until melted, about 1 min. Add shallot, garlic and sage and sauté, stirring, until tender, 1 to 2 min
3
Raise heat to medium and pour champagne into skillet and cook until reduced by half, 4 to 5 min
4
Stir in heavy cream and Gorgonzola. Cook, stirring occasionally, until sauce coats the back of a spoon, 6 to 8 min. Remove from burner and set aside
5
Add ravioli to boiling water a few at a time, separating if necessary. Cook until just al dente, 3 to 4 min. (Ravioli float when done.) Remove immediately, using a large slotted spoon to prevent tearing
6
Divide ravioli between two dinner plates. Drizzle each serving with sauce and top with a few grinds of black pepper and freshly grated Parmesan. Serve immediately
