Fill a large saucepan with water and heat to boiling. Add lobster ravioli and cook according to the package directions. Reserve ½ cup pasta cooking water before draining.

Meanwhile, melt butter over medium heat in a 10-inch skillet.

Add in whole sage leaves and cook for 2 minutes, until crispy but not burned. Remove sage leaves from skillet and place onto a paper towel until needed for garnish.

Add olive oil to skillet (no need to wipe out pan).

Add in chopped shallots and chopped fresh sage.

Sauté over medium heat until lightly browned, about 2 minutes.

Pour in the white wine and stir to deglaze the pan. Cook about a minute, until much of the white wine has evaporated.

Pour in heavy cream and reserved pasta water.

Stir in 1 teaspoon lemon juice, 1 tablespoon parmesan cheese, kosher salt, and white pepper.

Turn up the heat to medium-high, until sauce comes to a simmer.

Turn heat back to medium and continue to simmer for 5 minutes, until sauce has thickened slightly.

Taste and add additional lemon juice, parmesan cheese, or salt, as needed.

Divide ravioli between two plates, and pour the sauce over top. Alternatively, you can add the ravioli to the pan with the sauce and toss, before plating.

Garnish with the crisped sage leaves and extra parmesan cheese.