Bring a large pot of salted water to a gentle boil. Cook the ravioli according to package directions (if using homemade, cook until they float and are tender, about 3-4 minutes). Drain carefully to avoid tearing.

While the ravioli cooks, heat a large skillet over medium heat. Add the butter and let it melt, swirling the pan occasionally. Cook for about 3 minutes, until the butter turns a deep golden brown and smells nutty. Stir in a few grinds of black pepper and the sage leaves. Continue cooking for 2 more minutes, stirring now and then, until the sage is crispy. Squeeze in about 1/2 tablespoon of fresh Meyer lemon juice.

Gently add the drained ravioli to the skillet with the browned butter sauce. Toss carefully to coat each piece. Divide the ravioli among 4 plates or bowls. Top with freshly grated Parmigiano Reggiano and a final squeeze of Meyer lemon.