Step 1- Crisp up your pancetta and sage, in a large saucepan start rendering your pancetta. Heat the pancetta at a low heat in the pan until the fat starts oozing out and then increase the heat slightly and then cook the pancetta until it turns nice and crispy.

Step 2- Prepare the ravioli, in a large pot boil water, once the water has begun to boil add the ravioli and cook until al dente (about 3 minutes depending on your preference, if you prefer it softer cook it a touch longer).

Step 3- In a large saucepan (separate from your pancetta), heat your butter you'll know if you hit the sweet brown butter spot when you get that almost floral smell of the butter. That's when you know you've hit the sweet spot, any  longer and the butter will have burned.

Step 4- Now add back in your ravioli, pancetta, and sage. Saute for about a minute and then serve immediately. Enjoy!