This dish is simple, and it’s meat-free. There are flour and eggs for the ravioli, spinach and ricotta for the filling, and butter and sage for the “sauce”.
One fine afternoon at the Ristorante Cashón in the Lunigiana, the cook rushed out and picked the sage leaves from the little pots beside us while we dug into an appetizer, a cheese plate of local cheeses. Then we ate the pasta.
You will see it on menus as “ravioli burro e salvia”. There’s no need to reference the filling of the ravioli because this is the dish, and everyone knows it.
As for sage, it’s a far more widely used herb in Italy than it is in the US. You might even find huge, fried sage leaves as part of an appetizer course.