Creamy Lemon Herb Butter Ravioli Recipe

Introduction

Creamy Lemon Herb Butter Ravioli is a delightful dish that combines rich cream sauce with bright lemon and fresh herbs. Perfect for a quick yet elegant meal, this recipe uses store-bought cheese ravioli to keep it simple without sacrificing flavor.

Ingredients

• 4 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 4 cloves of garlic, finely minced
• 1 tablespoon fresh tarragon, de-stemmed
• 1 tablespoon fresh thyme, de-stemmed
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1/4 cup white wine, such as Pinot Grigio or Sauvignon Blanc
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• 1 pound store-bought cheese ravioli
• 1/3 cup freshly grated parmigiano reggiano, plus more for topping
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Step 1: In a large non-stick skillet over medium-high heat, melt the butter. Once sizzling, add the chopped shallot and cook until translucent and golden brown, about 1-2 minutes.
2. Step 2: Add the minced garlic, stirring constantly for about 1 minute to avoid burning. Then sprinkle in the fresh tarragon and thyme leaves. Stir until fragrant, about 1 minute, then reduce heat to medium.
3. Step 3: Pour in the chicken broth, heavy cream, white wine, lemon juice, and lemon zest. Stir to combine. Add the ravioli and gently stir to coat with the sauce. Cover the skillet and cook for 5-7 minutes.
4. Step 4: Remove the lid and stir the ravioli and sauce. The sauce will be thin at this point. Sprinkle in the grated parmigiano reggiano and stir well. Remove from heat and let sit for 1-2 minutes to thicken.
5. Step 5: Season with salt and pepper to taste. Top with additional grated parmigiano reggiano if desired. Serve immediately and enjoy.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use fresh lemon zest and juice for the best bright flavor.
• Try swapping fresh herbs with dried herbs in smaller amounts if fresh are unavailable—use about one-third the amount.
• Pair with a crisp green salad or steamed vegetables for a balanced meal.

Storage

Store leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream if the sauce thickens too much. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

You can substitute the butter with a non-dairy margarine and use coconut cream or a dairy-free cream alternative, but the flavor and texture will vary.

Can I use fresh ravioli instead of store-bought?

Absolutely! Fresh ravioli will cook faster, so reduce the cooking time and keep an eye on them to prevent overcooking.

Creamy Lemon Herb Butter Ravioli Recipe

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★★★★★

4.5 from 106 reviews

This Creamy Lemon Herb Butter Ravioli recipe features tender cheese-filled ravioli smothered in a luscious sauce made from butter, fresh herbs, garlic, shallots, chicken broth, cream, white wine, and bright lemon accents, topped with freshly grated Parmigiano Reggiano. A quick and elegant skillet dish perfect for a comforting yet sophisticated meal.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

Scale 1x2x3x

Sauce and Pasta

• 4 tablespoons unsalted butter
• 1 small shallot, finely chopped
• 4 cloves garlic, finely minced
• 1 tablespoon fresh tarragon, de-stemmed
• 1 tablespoon fresh thyme, de-stemmed
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1/4 cup white wine (Pinot Grigio or Sauvignon Blanc)
• 1 tablespoon fresh lemon juice
• 2 teaspoons lemon zest
• 1 pound store-bought cheese ravioli
• 1/3 cup freshly grated Parmigiano Reggiano, plus more for topping
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Sauté the Shallot: In a large non-stick skillet over medium-high heat, melt the butter. Once sizzling, add the finely chopped shallot and stir until translucent and golden brown, about 1-2 minutes.
2. Add Garlic and Herbs: Add the minced garlic and stir constantly for about 1 minute to avoid burning. Then sprinkle in fresh tarragon and thyme leaves, stirring until fragrant, about 1 minute. Reduce heat to medium.
3. Create the Sauce and Add Ravioli: Pour in chicken broth, heavy cream, white wine, lemon juice, and lemon zest, stirring until combined. Add the cheese ravioli carefully, stir to coat in sauce, then cover the skillet with a lid and cook for 5-7 minutes.
4. Incorporate Cheese and Thicken: Remove the lid, stir the sauce which will be somewhat thin at this point. Sprinkle in grated Parmigiano Reggiano and stir until combined. Remove from heat and let sit for 1-2 minutes to thicken with residual heat.
5. Season and Serve: Season with kosher salt and freshly ground black pepper to taste. Sprinkle additional Parmigiano Reggiano on top if desired. Serve immediately and enjoy the rich, bright flavors.

Notes

• Use fresh herbs for best flavor impact.
• Store-bought cheese ravioli expedites the preparation; fresh homemade ravioli can also be used if preferred.
• If you want a vegetarian version, substitute chicken broth with vegetable broth.
• Carefully watch garlic so it doesn’t burn and become bitter.
• Adjust lemon juice and zest according to your preferred level of brightness.

Keywords: lemon butter ravioli, creamy ravioli, Italian pasta recipe, lemon herb pasta, quick dinner, butter sauce ravioli