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Prep ingredients. Bring a pot of salted water to a boil. Cover and keep warm over low. Chop rosemary.
Add ravioli to boiling water, one by one. Cook, stirring gently, until al dente, about 4 minutes. Reserve ⅓ cup pasta water, then drain.
Melt butter, rosemary, and sage together in a medium skillet over medium-high heat, stirring often. As butter browns, dark golden flecks will appear and the butter will smell nutty and toasty, about 2-4 minutes. Remove pan from heat and swirl in reserved pasta water.
Add ravioli to butter, place over medium high heat and cook, gently tossing ravioli in the sauce, until sauce has slightly thickened and coats pasta, about 2 minutes. Serve ravioli into a bowl. Add pepper to taste and garnish with Parmesan before enjoying!