Step 1

Heat 4 tablespoons of the butter in a large skillet over medium heat. Let it bubble, turning the pan occasionally. As soon as the first brown bits appear, add the ravioli in a single layer. You want the ravioli to be uncooked, but not frozen.

Step 2

Toast the ravioli until golden on one side, about 2 to 3 minutes per side. Flip the ravioli and let it get super golden and crisp on the other side.

Step 3

Add the water to the pan and cover. Let it steam for 5 to 8 minutes, until the ravioli is tender and soft.

Step 4

Remove the lid and toss the ravioli. Add in the last 2 tablespoons of butter. Sprinkle with freshly cracked black pepper. Add salt if needed - I find that I don’t really need it for this recipe!

Step 5

Add a few dollops of ricotta cheese, the zest of one lemon and fresh herbs or a handful of microgreens. Serve immediately.