You can certainly skip the sage and just make browned butter without the sage in it, it will still taste good. If you want more of a tomato sauce instead, I'd suggest maybe a tomato cream sauce could be good with these.

Yes they should be fine, just sprinkle with flour and then cover with cling wrap/film and take care as you take them off the baking sheet (which should also be sprinkled with flour) to make sure they don't open up as you take them off. Enjoy!

Yes, you can certainly freeze ravioli then just cook from frozen - I mention this above in the post, just lay them in a single layer to freeze then transfer to a freezer bag. Take a little care that they don't stick or you can break open the ravioli (lightly dust a baking sheet before freezing them and don't have the ravioli overlap as they may stick to each other). They are maybe not quite as good as fresh, but still very good. Actually there isn't any cayenne/pepper in the sauce, it's just the browning in the butter. But you could add a little pepper if you wish - I'd suggest maybe try without first and see if you feel you'd want to add any.

Also, I notice the post picture looks like you’ve added cayenne pepper or red pepper flakes, or paprika to the sauce. It looks good but I don’t see any other ingredients in the recipe. Would you recommend red pepper flakes?

Glad to hear you enjoyed! There are a couple ways - if they aren't in a sauce and are simply plain ravioli, I'd suggest you put them in boiling water, as if you were cooking them, but just for around 30 seconds to heat them through. If they are in any kind of sauce, I'd warm them in the sauce in a pan/skillet. If they had sauce but it's kind of dried, I'd say warm a little olive oil or butter in a skillet and heat them in the oil.

Thank you - I do it by hand, it's really much easier than you think! And yes the reward when you bite in is definitely worth it.

Thanks, homemade pasta is definitely easier than you might think, and yes this would be sure to impress!