Step 1

Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions until al dente. Meanwhile, start the sauce.

Step 2

Melt the butter in a large frying pan over medium heat. Add the capers. Cook, stirring occasionally, until the butter browns and the capers crisp and pop open, about 3 minutes. Remove from heat and stir in the lemon juice.

Step 3

When the ravioli is ready, use a spider or slotted spoon to transfer it to the frying pan. Add 1/4 cup of the pasta cooking water and simmer over medium heat, tossing gently, until the sauce has thickened a bit and evenly coats the pasta, 1 to 2 minutes. Add the chopped parsley and toss gently. Transfer to serving bowls and top with the shaved Parmesan.