1-First, bring a large pot of water to a boil and add 1 teaspoon of rock salt. Cook the ravioli based on package instructions or until al dente if it’s homemade, giving it a quick stir to keep it from sticking. While the ravioli cooks, grate the lemon zest and set it aside for later use.

2-Next, melt the butter in a large pan over medium-low heat and toss in the fresh sage leaves. Let them cook for about 3 minutes, stirring occasionally to prevent burning and achieve that golden brown color. Once the ravioli is done, drain it and add it straight to the pan with the sauce, tossing gently to coat everything evenly.

3-Final Touches: Remove the pan from the heat and mix in the grated cheese, crushed pistachios, and lemon zest. Stir or toss lightly to combine all the elements without breaking the ravioli. This step brings in extra texture and brightness, as highlighted in the tips for a perfect finish.