1. Heat a large frypan over medium heat and add the butter.
  2. When the butter begins to foam, add the sage leaves, swirling the pan regularly.
  3. When the butter turns to a nut brown colour, add the lemon juice and season with salt and pepper.
  4. Into a pot of boiling salted water, add the pasta and cook as per packet directions.
  5. Add the ravioli to the brown butter sauce and stir through with a wooden spoon.
  6. Serve the ravioli garnished with grated Parmesan.