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Bring a large pot of water with a pinch of salt to a boil over a high flame. Boil the ravioli for 3 minutes, stirring occasionally. Strain and place on a plate lined with a towel to dry.
In a large sauté pan over medium heat, melt 1 tablespoon butter. Add the sage and cook until fragrant and beginning to turn crispy. Add the apples and cook for 5 minutes, stirring often, until slightly cooked through. Remove to a bowl. In the same pan over medium heat, melt the rest of the butter. Add the ravioli and sear until lightly browned on one side. Carefully flip the ravioli with a spatula and season with a pinch of sea salt and pepper. Continue to cook until browned on both sides, about 3 more minutes. Add the apples and stir to combine. Divide between 2 plates and serve.