Instructions: 

1. Melt butter in a medium saucepan over medium heat, swirling the pan occasionally. Continue cooking until the butter foams and develops a rich golden-brown color with a nutty aroma, about 4–5 minutes.
2. Add the sliced garlic and white parts of the scallions. Cook for about 1 minute until fragrant, being careful not to burn the garlic. Remove the pan from the heat and carefully stir in the chicken stock and white miso until dissolved. Return to medium-low heat and simmer until the sauce reduces by about half.
3. Transfer the sauce to a blender or use an immersion blender to blend until smooth and silky, about 1–2 minutes. Return to the saucepan and stir in the lemon juice, capers, and chili crisp.
4. Meanwhile, bring a large pot of lightly salted water to a gentle boil. Add the ravioli and stir gently to prevent sticking. Cook for 8–10 minutes, or until tender and heated through, stirring occasionally. Reserve about 1/2 cup of pasta water before draining.
5. Add ravioli to the saucepan with the miso brown butter sauce. Gently toss to coat. Remove from heat and stir in the freshly grated Parmesan. Add a splash of reserved pasta water, if needed, to achieve a smooth, silky consistency.
6. Divide among serving plates and garnish with the scallion green parts, additional chili crisp, freshly grated Parmesan, and black pepper. Serve immediately & enjoy!