Straight from the Amalfi Coast. An amazingly simple and amazingly delicious dish.
1/2 pound mushroom ravioli (note: feel free to use other types)
1/2 cup lemon juice
1/2 cup Bechamel sauce (Italian thick cream sauce)
1/2 cup grated Parmesan cheese
Tomato slices for garnish
Put a pot of salted water on to boil. Cook pasta until al dente (mine took about 7 minutes). Drain pasta, return to pot, and add lemon juice and Bechamel sauce. Gently stir. Fold in Parmesan cheese. Plate it up and garnish with tomatoes. Serves 2.