Instant Pot Brown Butter Sage Ravioli

8 tablespoons (1 stick) salted butter

1 large shallot, diced

1 tablespoon (3 cloves) garlic, crushed or minced

10 fresh sage leaves, stems removed (you can absolutely use less if you wish it to have less of a slight bitter tinge to it. Some like 5, others like 2. I like 10.)

½ cup dry white wine (like a Sauvignon Blanc)

1 cup garlic or chicken broth (I used 1 teaspoon Garlic Better Than Bouillon + 1 cup water)

20 ounces fresh ravioli of your choice (I used the kind you get in the refrigerated section of the market)

2 tablespoons heavy cream or half-and-half

½ cup shredded or shaved Asiago cheese, plus more for topping (you can use Parmesan or Pecorino Romano too)

Directions at pressureluckcooking.com

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