Cook the ravioli and green beans in a large pot of boiling, salted water according to the ravioli package .
Drain well and return the mixture to the hot pot to keep warm.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Add the snipped sage and cook, stirring constantly, until the butter begins to foam, turn a light brown color, and smell nutty, about 1-2 minutes.
Stir in the crumbled Gorgonzola and whipping cream.
Bring the sauce to a boil, then immediately reduce the heat to low.
Simmer for about 2 minutes, stirring frequently, until the cheese is completely melted and the sauce has thickened.
Whisk in the milk and continue to cook for 2 more minutes, whisking often, until the sauce is smooth and has slightly thickened.
Gently add the cooked ravioli and green beans to the skillet with the sauce.
Toss carefully to coat everything.
Season to taste with salt and freshly ground black pepper.
Divide among four plates and garnish with fresh sage leaves before serving.
Reserve about 1/2 cup (480 ml) of the pasta water before draining. If your sauce gets too thick, you can whisk in a splash of the starchy water to loosen it to the perfect consistency.
