Creamy Lemon Herb Butter Ravioli Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
