Sage & Browned Butter Ravioli

Cube the butter and coarsely chop the sage leaves

Bring a large pot of salted water to a boil and cook the ravioli according to the package directions

While the pasta cooks, melt the butter in a large heavy saucepan over medium heat and stir constantly for 5-7 minutes until golden brown

Drain the ravioli, reserving 2 tablespoons of starchy pasta water for the sauce

Stir the sage and salt into the browned butter and remove from heat to prevent burning

Add the drained ravioli, reserved pasta water, and lemon juice to the saucepan, toss gently to coat, and garnish with parmesan