While water is heating, melt butter in a heavy-bottomed deep skillet over medium heat. Swirl pan occasionally to brown milk solids in the butter. Once the butter starts to turn a medium brown color, turn heat to low and immediately pour in the cream. Pan will sizzle, but as you stir it will subside. Sprinkle in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and lots of pepper, as desired.
Add fresh ravioli to boiling water and cook according to package directions. Should be around 3 minutes or so. Drain completely and place ravioli into a buttered casserole dish. Pour alfredo sauce over top hot ravioli and stir gently to coat all ravioli in the sauce.
Place under the broiler to brown. Remove from oven and serve immediately.
If you need to keep this warm in the oven, cover with foil after the top has browned and turn oven onto 200 degrees. Perfection!