This is a show stopper. Everyone loves this dish but beware; this is a rich, fattening meal.

I am perfectly comfortable using pre-made ravioli found in the fresh pasta section of every major grocery and warehouse store. I have found great versions made by the Monterey Pasta Company readily available. I prefer to use a spinach/ricotta ravioli for the below.

18 ounces ravioli, cooked to just before al dente (usually takes no more than 3 minutes in boiling water…make sure you don’t overcook!)
1/3 cup of fresh lemon juice (usually produced by 2 medium lemons)
2 tablespoons fresh lemon rind, made by rubbing the lemon peel across a grater
1 cup cream (ANY CREAM WILL DO, NOT COOL WHIP...IDIOT)
¼ cup butter
1 teaspoon cayenne
¼ teaspoon salt

Makes 4 servings

1. 2-4 hours before serving, grab a large sauté pan and in it assemble the lemon juice, lemon rind, cream, cayenne and salt. Mix together and cover and allow the flavors to blend naturally.

2. Upon placing the pasta in its boiling water to be cooked, heat sauté pan to medium high and add butter

3. As pasta cooks, gently whisk the melting butter into the sauce. Lower heat to medium

4. Place perfectly cooked ravioli in sauce and gently stir together the pasta with the sauce over medium low heat for 2-3 minutes. Serve