Preparation

Heat a non-stick pan on medium high heat. Char lemon and set aside. In a large pan melt butter with 4 tbsp of water on medium low heat. Bring to a simmer (do not reduce water completely to prevent sauce from separating). Add lemon zest, lemon juice and season with salt and pepper. Cook ravioli according to packaging instructions. Strain and gently toss ravioli in the sauce. Sauté for 2 minutes. Garnish with fresh basil and charred lemons.