Step 1

Melt the butter in your pan over medium-low to medium heat.

Step 2

Add the garlic and sage, and cook for about 1 minute, until the garlic has softened and is fragrant.

Step 3

Add the lemon juice and wine. Cook for about 5 minutes until the wine taste is less sharp and the butter lightly browns.

Step 4

In the meantime, cook ravioli in a large pot of salted, boiling water. If your ravioli is frozen, you may need to thaw before cooking. Your ravioli should float to the top when finished. Before draining, reserve about ¼ cup of pasta water.

Step 5

Set the cooked ravioli aside and drizzle with a bit of olive oil if needed so they don't stick.

Step 6

Add the pasta water little by little into the sauce, stirring constantly. Continue cooking for several minutes until the sauce thickens enough to lightly coat the back of a spoon and appears glossy.

Step 7

Add the lobster ravioli directly to the sauce, coat well, and serve.