Stir for about 5 minutes so the nutty flavor comes out in to the butter. Add in the broth and then the heavy cream. Mix well and then add in lemon juice, sage, salt and pepper and stir until evenly ...

Working in batches, cook the ravioli in a pot of boiling salted water until tender, about 4–5 minutes if fresh. Add the ravioli to the pan with the brown butter sauce and toss to coat. Transfer to ...