Creamy Lemon Herb Butter Ravioli

Instructions

1. 1
   Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions (about 3-5 minutes for fresh ravioli). Reserve 1/4 cup pasta water before draining.
2. 2
   While ravioli cooks, melt butter in a large skillet over medium heat. Add minced garlic and lemon zest and cook, stirring, for 1 minute until fragrant.
3. 3
   Stir in the heavy cream and lemon juice. Simmer gently for 1-2 minutes, letting the cream thicken slightly and the lemon aroma fill the kitchen.
4. 4
   Add grated parmesan, salt, and pepper to the skillet. Stir until cheese melts and sauce becomes smooth and creamy. Taste and adjust seasoning.
5. 5
   Transfer drained ravioli to the skillet and toss gently to coat with the sauce. Add reserved pasta water, a splash at a time, if sauce needs thinning.
6. 6
   Remove from heat. Stir in chopped fresh herbs. Serve hot, garnished with more parmesan, extra lemon zest, and a sprinkle of red pepper flakes if desired.