Creamy Lemon Herb Butter Ravioli Recipe

This Creamy Lemon Herb Butter Ravioli is a decadent and flavorful dish that’s surprisingly easy to prepare. Tender cheese ravioli are bathed in a rich lemon herb butter sauce, creating a comforting and elegant meal perfect for any occasion.

Why You’ll Love This Recipe

• Quick and Indulgent: Ready in just 25 minutes, this recipe is perfect for a fast yet impressive dinner.
• Flavorful and Aromatic: The combination of lemon, herbs, and butter creates a bright and savory sauce.
• Easy One-Pan Meal: Everything cooks in one skillet, making cleanup a breeze.

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Ingredients

Here’s what you’ll need to make this delicious Creamy Lemon Herb Butter Ravioli:

• Unsalted butter: 4 tablespoons, for a rich and buttery base.
• Shallot: 1 small, finely chopped, for a mild onion flavor.
• Garlic: 4 cloves, finely minced, for a pungent and aromatic flavor.
• Fresh tarragon: 1 tablespoon, de-stemmed, for a subtle anise flavor.
• Fresh thyme: 1 tablespoon, de-stemmed, for an earthy and herbaceous note.
• Chicken broth: 1/2 cup, for adding moisture and flavor to the sauce.
• Heavy whipping cream: 1 cup, for a rich and creamy sauce.
• White wine (Pinot Grigio or Sauvignon Blanc): 1/4 cup, for a touch of acidity and complexity.
• Fresh lemon juice: 1 tablespoon, for a bright and citrusy flavor.
• Lemon zest: 2 teaspoons, for an intense lemon aroma.
• Store-bought cheese ravioli: 1 pound, for a convenient and delicious pasta.
• Parmigiano Reggiano: 1/3 cup, freshly grated, plus more for topping, for a nutty and savory cheese.
• Kosher salt and freshly ground black pepper: To taste, to enhance the flavors.

How to Make Creamy Lemon Herb Butter Ravioli

Step 1: Sauté Shallot

In a large non-stick skillet over medium-high heat, melt the butter. Add the chopped shallot and cook until translucent and golden brown, about 1-2 minutes.

Step 2: Add Garlic and Herbs

Add the minced garlic and cook for about 1 minute, stirring constantly. Add the fresh tarragon and thyme leaves. Stir until fragrant, about 1 minute. Reduce the heat to medium.

Step 3: Create the Sauce and Cook Ravioli

Pour in the chicken broth, cream, wine, lemon juice, and lemon zest. Stir to combine. Add the ravioli and stir to coat. Cover the skillet and cook for 5-7 minutes.

Step 4: Thicken the Sauce

Uncover the skillet and stir. Sprinkle in the grated Parmigiano Reggiano and stir to combine. Remove from heat and let sit for 1-2 minutes to thicken the sauce.

Step 5: Season and Serve

Season with salt and pepper to taste. Sprinkle with more Parmigiano Reggiano, if desired. Serve immediately.

Pro Tips for Making the Recipe

• No Pre-Boiling: There’s no need to pre-boil the ravioli; it cooks perfectly in the sauce.
• Parmesan Alternative: You can substitute Parmigiano Reggiano with freshly grated Parmesan cheese.
• Adjust Lemon Flavor: Add more or less lemon juice and zest to adjust the lemon intensity.

How to Serve

• Main Course: Serve as a delicious and satisfying main course.
• Side Dish: Pair with a simple green salad or crusty bread.
• Garnish: Garnish with fresh parsley or extra lemon zest for added visual appeal.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat in a skillet over low heat or in the microwave until warmed through. Add a splash of broth or cream if the sauce is too thick.

FAQs

Can I use a different type of ravioli?
Yes, you can use other types of ravioli, such as spinach or mushroom.

Can I use dried herbs instead of fresh herbs?
Yes, you can use dried herbs. Use about 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.

Can I make this dish vegetarian?
Yes, this dish is already vegetarian.

Can I add vegetables to this dish?
Yes, you can add vegetables like spinach, asparagus, or peas. Add them during the last few minutes of cooking.

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