Directions

1. In a medium pot heat water until boiling. Add 1 tablespoon salt and add raviolis. Cook for 4 minutes and turn off heat.
   
2. Meanwhile, 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.
   
3. Strain raviolis into the pan with butter and add 2 tablespoons pasta water. Add lemon juice to mixture and gently toss to coat. Sprinkle parmesan over the top and mixture again. Serve immediately with extra parmesan.