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To cook, boil in lightly salted water until tender, about 2-3 minutes. Reserve a tablespoon of pasta water. In a large skillet over medium heat melt the butter with the sage and a pinch of salt until it foams and becomes light brown. Add cooked raviolis and a tablespoon of the pasta water to the pan and toss. Remove to a serving platter, top with a small amount of crushed ameretti cookies and serve immediately.