Prep ingredients: Bring a medium pot of salted water to a boil. Pick and thinly slice sage leaves. Halve shallot, then peel, and thinly slice (about ¾ cup). Finely grate Parmesan.

Toast pine nuts: Heat 2 tablespoons oil in a medium skillet over medium-high. Add pine nuts and cook, stirring, until just golden, 2–3 minutes. Using a slotted spoon, transfer pine nuts to a paper towel-lined plate.

Finish dressing: Add ¾ of the shallot to the skillet and cook, stirring occasionally, until browned and crisp, 4–5 minutes. Stir in sage and cook until sage is crispy, 1–2 minutes. Season with salt and transfer to the paper towel with pine nuts to drain. Transfer all to a small bowl and stir in ¼ of the Parmesan and several grinds of pepper.

Cook ravioli: Add ravioli to boiling water and cook, stirring once or twice, until barely al dente, 3–4 minutes. Reserve 1 cup pasta water, then carefully drain pasta.

Cook spinach: Heat 1 tablespoon butter in the skillet over medium-high. Add remaining shallot and cook until golden, 2–3 minutes. Add ravioli and ¾ cup pasta water and simmer until reduced, 3–4 minutes. Sprinkle in remaining cheese, salt and pepper, and stir until sauce is creamy, 1–2 minutes. Add spinach and remaining pasta water and let wilt over the top.

Garnish & serve: Carefully fold ravioli together, spoon onto plates, and garnish with crispy pine nut dressing