Bring a large pot of salted water to a boil.
In a large, stainless-steel skillet, melt the butter, stirring constantly, over medium-high heat.
Continue cooking, stirring constantly, until the milk solids of the butter turn light brown in color and it has a nutty aroma, for 2 to 3 minutes.
Cut the heat, add the sage and stir to combine; let steep.
Cook the ravioli in the boiling water according to the package directions, until al dente.
Using a spider, transfer the ravioli to the brown butter sauce; don’t worry if some of the pasta water is transferred as well.
Place the skillet over medium-high heat and cook, gently stirring, until the ravioli are coated with the sauce.
Plate the ravioli, drizzle some of the butter sauce over the pasta and garnish with toasted pine nuts; serve immediately.