Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until they float to the top and are tender but still firm to the bite. Use a slotted spoon to gently transfer the ravioli to a plate, reserving about half a cup of the pasta water.
Pat the shrimp dry with paper towels and season lightly with salt and pepper to help them sear nicely.
In a large skillet over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty—about 3 to 5 minutes. Be careful not to burn it.
Add the minced garlic to the browned butter and cook for about 30 seconds until fragrant. Immediately add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
Add the cooked ravioli to the skillet with the browned butter and garlic sauce. If the sauce seems too thick, add a splash of reserved pasta water to loosen it. Toss gently to coat the ravioli evenly.
Return the shrimp to the skillet and drizzle with fresh lemon juice. Toss everything together, then sprinkle with freshly chopped parsley. Season with additional salt and pepper if needed.
Divide the Brown Butter Garlic Shrimp Ravioli among plates and finish with a generous sprinkle of grated Parmesan cheese. Serve immediately and enjoy!
