PASTA: Ravioli with Sage Cream Sauce

1 8- to 9-ounce package refrigerated Ravioli
 1 ½ Tbsp. Butter
 ¼ cup Pecans, chopped
1/3 cup Shallots, finely chopped
1 ½ Tbsp. fresh Sage, chopped, or 1 ½ tsp. dried Sage Leaves, crumbled
¾ cup dry White Wine
2/3 cup Heavy Cream
Parmesan Cheese shavings
Grapes & Olives On Tap Pecan Praline Balsamic Olive Oil

Cook ravioli in large pot of boiling salted water until just tender, about 8 minutes. Drain well. Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly browned and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream, increase heat and boil until sauce is reduced to approximately ¾ cup, about 5 minutes. Add ravioli to sauce; toss. Season with salt and pepper to taste. Sprinkle with pecans and Parmesan cheese, drizzle lightly with Pecan Praline Balsamic Vinegar.