Creamy Sage Baked Ravioli

This recipe from Ree Drummond (with some minor changes) of the Food TV Network really steps up fresh, store bought ravioli's with a great step up from marinara The topping adds complimentary flavor and pairs very well with the ravioli.  Some vary minor changes made.  This is truly delicious.

Preheat the oven to 375^o.  Place a large, oven proof skillet over medium heat and add the pepperoni and one tablespoon of the oil.  Cook the pepperoni to begin rendering the fat, about 1 to 2 minutes.  Add the bread and a pinch of the sage, then toss to coat the bread in the fat.  Remove the mixture from the skillet and set aside

Return the skillet to the stove and add the butter and the remaining oil.  Add the onion, garlic and the remaining sage. Cook for a few minutes to soften the veggies.  Season the mixture with a goodly pinch of S&P.

Sprinkle in the flour and stir to combine.  Let the flour cook for a minute then slowly whisk in the broth until you have a smooth sauce.  Add the cream and bring to a simmer.  Stir in the Gruyere and ravioli.  Top with the pepperoni and breadcrumb topping.

Put the skillet in the oven and bake until the cheese has melted and the breadcrumb mixture has toasted, 12 to 14 minutes.

Allow to cool for about 5 minutes before serving.

Notes:

1. Ciabotta is called for in the original recipe but if unavailable then a good baguette would substitute nicely.