Cook the ravioli in salted water according to package directions. Reserve ¼ cup of pasta water before draining.
10 ounces refrigerated (fresh) ravioli
Meanwhile, melt the butter in a non-stick skillet over medium heat. Add the shallots, and cook them for 2-3 minutes until soft.
1 tablespoon butter, 1 shallot
Add the chicken broth, heavy cream, thyme, sage, and pepper. Whisk to combine. Turn the heat to medium-low and add the cheese in small batches, whisking until melted before adding more.
⅓ cup low-sodium chicken or vegetable broth, ⅓ cup heavy cream, ½ teaspoon fresh thyme, ½ teaspoon ground sage, ¼ teaspoon black pepper, 1 cup grated Pecorino Romano
When the cheese is incorporated, add the ravioli. Toss together and simmer for 1-2 minutes to thicken the sauce. If the sauce becomes too thick, use the pasta water to thin it out. Serve immediately.
Notes
Ravioli: If using frozen ravioli, allow a few extra minutes of cooking time. Tortellini can also be used.Pasta: Cook the pasta in salted water to flavor the pasta itself. Cheese: Use freshly grated cheese for the best melting quality and best flavor.Sauce consistency: For a richer sauce, omit the broth and double the amount of heavy cream called for in the recipe.Serving: Add cooked chicken or shrimp for heartier appetites. Serve as a main dish with garlic bread and salad or as a side dish with chicken, beef, or pork.Storage and reheating: Refrigerate leftovers for up to 3 days. Reheat slowly over low heat to prevent the sauce from breaking.