Meanwhile, melt butter in a small skillet over medium heat. Let simmer for about 2 minutes or until golden brown and nutty smelling. Do not over cook as it will burn easily.
Remove from heat and mix in garlic, salt and pepper. Stir to combine and let the butter cool to almost room temperature.
Saute the mushrooms in a skillet until they release their liquid.
Mix the dill and lemon juice into the garlic mixture and toss with the cooked ravioli and mushrooms.