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.