Grab your unsalted butter and melt it in a saucepan. We’re about to get rid of the milk solids and make this butter extra fancy. Just keep heating it until the solids separate, then carefully spoon them off. This is the butter equivalent of a spa day.

Once your butter is clarified, throw it back into the pan (preferably stainless steel, for that perfect golden-brown effect). Keep cooking over medium heat until it gets all nutty and brown. This is when your kitchen starts smelling like heaven, so enjoy it. Just don’t let it burn, or we’ll have a sad, crispy mess on our hands.

Boil that ravioli according to the package instructions, but here’s the trick: don’t overcook it! You want it al dente—firm enough to stand its ground, but not crunchy. We’re aiming for texture, people!

While the pasta’s boiling, heat the olive oil in a large sauté pan. This is where the magic happens, so let’s get that pan nice and hot, but not screaming hot (we’re cooking, not setting off alarms).

Once your pasta’s cooked, drain it like a pro (but save some pasta water, because that’s like liquid gold for sauces). Add the ravioli to the hot sauté pan, and cook it until it’s golden and crispy on each side—about 3 minutes per side. Don’t just toss it around like it’s a salad, give each side its moment to shine.

Now, the fun part. Pour that nutty, browned butter into the sauté pan with your ravioli. Toss the pasta in the butter until it’s coated in golden goodness.

Toss in your fresh sage and let it mix in with the butter—because this is what makes everything fancy. You should feel like a chef on a cooking show right now.

Plate the ravioli, and don’t forget the finishing touches: sprinkle some parmesan cheese and a pinch of red pepper flakes. Taste it, and adjust the cheese or heat to your liking.