Bring a medium pot of salted water to a boil. Pick and thinly slice 1/4 oz fresh sage leaves, discarding stems. Halve and thinly slice 1 shallot. Finely grate 3/4 oz Parmesan, if needed.

In a medium skillet, heat 2 tablespoons olive oil over medium-high. Add 2 (1/2 oz) pine nuts and cook, stirring, until just golden, 2-3 minutes (watch closely). Using a slotted spoon, carefully transfer pine nuts to a paper towel-lined plate.

To the same skillet, add 1/4 of the sliced shallots (save the rest for step 5) and cook, stirring occasionally, until browned and crisp, 4-5 minutes. Stir in sage and cook until crisp, 1-2 minutes (watch closely). Transfer to paper towel-lined plate with pine nuts to drain; season with salt. Transfer all to a small bowl, then stir in 1/4 of the Parmesan and several grinds of pepper.

Add 9 oz cheese ravioli to boiling water and cook, stirring once or twice, until barely al dente, 2-3 minutes. Reserve 1 cup cooking water, then carefully drain.

To the same skillet, heat 1 tablespoon butter over medium-high. Add remaining sliced shallots; cook, stirring, until golden, 2-3 minutes. Add ravioli and 1/2 cup of the reserved cooking water; simmer until reduced, 3-4 minutes. Add remaining Parmesan; season to taste with salt and pepper. Cook until sauce is creamy, 1-2 minutes. Add 5 oz baby spinach and 1–2 tablespoons more cooking water.

Gently stir ravioli and spinach together until spinach is wilted. Serve ravioli and spinach with crispy pine nut topping spooned over top. Enjoy!