– Bring a large pot of salted water to a boil.
– Gently add the ravioli and cook for 3-4 minutes or until they float to the top.
– Remove with a slotted spoon and set aside.
4. **Prepare the Creamy Sauce:**
– In a large pan over medium heat, melt the butter.
– Add the minced garlic and sauté until fragrant, about 1 minute.
– Pour in the heavy cream and bring to a simmer.
– Stir in the Parmesan cheese, salt, pepper, and lemon juice. Cook until the sauce thickens slightly, about 3-5 minutes.
– Add the cooked ravioli to the sauce and gently toss to coat.
5. **Serve:**
– Garnish with fresh parsley and additional Parmesan cheese if desired.
– Serve immediately.
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