Fill a saucepan with cold water which should be enough to submerge all the pasta.
Salt the water to your taste. As a general rule, you should use 5g of salt for every liter of water.
When the water boils, put the ravioli in the pot of water. cook the ravioli for 3-4 minutes or until they float. When the ravioli float, they are ready.
Drain the pasta. If you have a colander, place it in the sink or in an area that allows water to drain. Pour the contents of the pot (water and ravioli) into the colander to remove the liquid and retain the pasta.
Meanwhile, melt a small piece of butter over low heat in a saucepan. Add the sage leaves and leave to infuse for a few minutes to flavor the butter well, being careful not to burn it. Turn off the stove, once the ravioli are cooked, pour the sauce into the pasta. Add a pinch of pepper.