Add garlic and sage and cook until sausage is browned, stirring occasionally. Add tomatoes, stir and reduce the heat to medium-low. Cook until sauce is thick and glossy, 10 to 15 minutes.

To serve, divide the ravioli among four warmed plates, spooning over any sun-dried tomatoes left in the saucepan. Garnish with the fried sage leaves and sprinkle over a little cheese. If you don ...

For the sage hollandaise sauce ... For the eggs benedict, arrange the cheese, prosciutto, and tomato on each of the English muffins. Set aside. Bring a small pot of water to a boil with a splash ...