I learned this variation of Lemon Basil Sauce from my cousin Marion. She has spent the last 10 years perfecting her recipe, as this light tangy dish is excellent for a hot summer day. The strong lemon flavor balanced with basil and cheese reminds us both of our Sicilian grandmother. Growing up in the same town, we gathered at Nonna's house every Sunday over a large feast — where she would put lemons on just about anything — from dinner to dessert.

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For the pasta, check out my Ricotta and Spinach Ravioli recipe. I learned this "Ravioli di Ricotta e Spinaci con Burro e Salvia" from my good friend Fabiana's relatives from Rome and Tuscany.

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1. In a medium skillet warm the olive oil on medium high heat for sautéing. Add the shallot, garlic, and red pepper. Sauté until the onions are translucent and the garlic is a light brown.
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2. Transfer to a large serving bowl. Let cool. Meanwhile, cook the ravioli.

3. Once cooled add 2/3 of the Pecorino Romano cheese and 2/3 of the basil.  Mix well.

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4. Zest one lemon to taste and squeeze ½ lemon yielding juice. Add mixture and black pepper to taste.

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6. Add cooked ravioli and mix well.

7. Top with the remainder of Pecorino Romano cheese and basil. Buon Appetito!