Ingredients
1 package (20 ounces) refrigerated cheese ravioli or 2 packages (9 ounces each) mushroom agnolotti1/2 cup butter, cubed1/2 cup coarsely chopped fresh sage1/2 teaspoon salt2 tablespoons lemon juice1/4 cup shredded Parmesan cheese
Preparation
Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat.
Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese.
