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.
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.
Serve:
Garnish with fresh parsley and additional Parmesan cheese if desired.
Serve immediately.
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