Ravioli With Sage Cream Sauce

1 8- to 9-ounce package refrigerated ravioli

1 1/2 tablespoons butter

1/4 cup chopped pecans

1/3 cup finely chopped shallots, or white onion if preferred

1 1/2 tablespoons chopped fresh sage

3/4 cup dry white wine

2/3 cup whipping cream

Parmesan cheese shavings

Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.

Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Saut� until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.

Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

Serves 2, can be doubled.