Lobster Ravioli with Brown Butter and Sage

In a heavy skillet, brown off 4-5 cubes of butter. Once that’s melted and starting to brown, add in a handful of fresh sage and a few scrunches of black pepper. Let that all toast and get golden brown.

Add your fresh (or frozen) lobster ravioli to boiling salted water and cook until al dente.

Add your cooked ravioli into the butter and sage and add a splash of pasta water and Parmigiano Reggiano. Toss to combine and add a bit more pasta water to adjust the consistency of the sauce.

Enjoy!