Joy to the Food

0 Make the ravioli according to the package directions in a large pot of water, removing from the pasta water with a slotted spoon when done. You can also strain it, just be sure to reserve a quarter cup of pasta water for later.
1 Heat oil in a large skillet over medium heat. Add the bread crumbs and half of the sage. Toast the bread crumbs, stirring every couple of minutes to evenly brown them. Once done, remove them from the pan and set them aside. 
2 Using the same pan from the breadcrumbs, wipe it out with a paper towel and return to the stove. Keep the heat at medium, add the mustard and garlic, and saute in a little more oil until fragrant. Deglaze (adding a cold liquid to a hot pan to make any bits stuck to the pan release) the pan using a quarter cup of pasta water. Now mix in the cream, salt, pepper, and sage.
3 Simmer the sauce for 5-10 minutes until the room smells of sage. Be sure to stir this periodically to keep the cream from burning. Stir in the parmesan, if using, at the end.
4 Add the ravioli to the pan and toss to coat evenly. Let simmer for another 1-2 minutes. Plate up the ravioli and top with the toasted bread crumbs and crispy sage leaves mixture. Enjoy!