In a skillet over medium-low heat, melt the butter. Add the cranberries and saute until they start to soften about 10-12 minutes. Add the water and turn the heat up to medium and continue to cook until the cranberries burst, about 10 minutes. Add the sage, and a pinch of salt. Turn off heat and set aside.
Cook the Ravioli according to directions. Drain and set aside.
Return the cranberries to medium-high heat and add the cooked pasta to the cranberry-sage in the skillet. Toss once or twice and stir in the pecans. Plate and sprinkle with amaretti cookies, Parmigiano Reggiano and pepper.