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Cook ravioli according to package instructions (or if using homemade, according to your recipe).
While ravioli cooks, heat a large skillet over medium and add the butter.
Cook for about 3 minutes or until browned and fragrant (it will smell nutty), swirling the butter and stirring occasionally.
Add pepper to taste, and the sage leaves.
Continue cooking about 2 minutes more, until sage is slightly crispy, stirring occasionally.
Add about ½ tablespoon lemon juice.
Once ravioli has finished cooking, add them to the skillet, stirring gently to coat them in the browned butter.
Divide ravioli among 4 plates or bowls, top with freshly grated Parmigiano Reggiano and a squeeze of lemon.