NOVEMBER 2010 RECIPE
Cook ravioli according to package directions.
While ravioli is cooking, in a medium saucepan, reduce the chicken broth with the shallots to 1/2 cup.
Add the cream and reduce by half.
Add the butter and stir until it's completely melted and incorporated.
Strain the sauce into a clean saucepan and add the sage and thyme. Season to taste with salt and pepper.
Drain pasta and place on serving platter, top with sauce and garnish with additional sage leaves. Serve at once.