Cook the ravioli according to package instructions in a large pot of salted boiling water until they float to the surface, usually about 3-5 minutes for fresh ravioli or 5-7 minutes for frozen. Drain and set aside, reserving 1/4 cup of the pasta cooking water.

In a large skillet over medium heat, melt the butter. Once melted, add the sage leaves and cook for about 2-3 minutes until the butter is golden brown and the sage is crispy.

Add the minced garlic to the skillet and sauté for an additional 30 seconds, being careful not to burn the garlic.

Gently add the cooked ravioli to the skillet, tossing them in the sage butter sauce. If the sauce is too thick, add a little of the reserved pasta water to loosen it.

Season with salt and black pepper to taste.

Serve immediately, topped with grated Parmesan cheese and chopped parsley if desired.