i made ravioli w/ sage and butter sauce for the first time yesterday and it was actually the first time i've ever tasted or cooked w/ sage (horrors!). anyway, i was terribly disappointed with the results and think i may have done something wrong. i julienned a small bunch of washed sage leaves, and threw them into a nonstick pan where i had melted about 1 tbsp of butter. i let it sort of saute up a bit, then added cooked ravioli into the pan and tossed it all together. the sage was so bitter and unpleasant and it ruined the taste of my mushroom ravioli. is this how sage is supposed to taste? or did i cook it too long or not long enough? help!, as i would love to try this again and do it right!