In a large, shallow skillet that will hold all of the pasta later on, combine the cream and bay leaves. Bring to a boil over high heat. Reduce the heat to very low and simmer gently for 3 or 4 minutes, to infuse the cream with the flavor of bay. Remove and discard the bay leaves.
Meanwhile, bring a large pot of water to a boil. Salt the water and add the ravioli and cook until just tender. Drain.
Add the ravioli to the cream mixture and toss to coat with the cream.
Evenly divide the pasta among 4 shallow, warmed serving bowls. Spoon the sauce over the pasta. With scissors, snip the sage and sprinkle it on top of each serving. Sprinkle generously with the pepper and serve immediately
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|Serving Size: 1 Serving (143g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (96%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.9g||34 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 40.8mg||13 %|
|Sodium 11.3mg||0 %|
|Potassium 23.5mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.9g|
|Protein 0.6g||1 %|
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Calories per serving: 103
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