Creamy Lemon Herb Butter Ravioli Recipe

Introduction

This Creamy Lemon Herb Butter Ravioli is a delightful, quick dish that combines tender cheese ravioli with a luscious, zesty sauce. The fresh herbs and bright lemon flavor elevate the richness of the butter and cream, making it perfect for a comforting yet elegant meal.

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, stirring, until translucent and golden brown, about 1-2 minutes.
2. Step 2: Add the garlic and stir constantly for about 1 minute, preventing burning. Then stir in fresh tarragon and thyme until fragrant, about 1 minute. Reduce heat to medium.
3. Step 3: Pour in chicken broth, heavy cream, white wine, lemon juice, and lemon zest. Stir to combine, then add the ravioli. Cover and cook for 5-7 minutes, allowing the ravioli to heat through and the sauce to blend.
4. Step 4: Remove the lid and stir well. The sauce will be thin at this point. Sprinkle in the grated parmigiano reggiano and stir to combine. Remove from heat and let sit for 1-2 minutes to thicken the sauce with residual heat.
5. Step 5: Season with salt and pepper to taste. Sprinkle extra parmigiano reggiano on top if desired. Serve immediately and enjoy your creamy lemon herb butter ravioli.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use fresh ravioli if available for an even more delicate texture.
• If you prefer a thicker sauce, simmer it a bit longer before adding the ravioli.
• Add a pinch of red pepper flakes for a subtle spicy kick.

Storage

Store leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid breaking the ravioli, adding a splash of cream or broth to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen ravioli for this recipe?

Yes, frozen ravioli works well. Just be sure to increase the cooking time slightly to ensure they are heated through.

What type of white wine is best to use?

Dry white wines like Pinot Grigio or Sauvignon Blanc are excellent choices because they add brightness without overpowering the delicate flavors of the sauce.

Creamy Lemon Herb Butter Ravioli Recipe

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★★★★★

4.7 from 114 reviews

This Creamy Lemon Herb Butter Ravioli combines tender cheese-filled pasta with a luscious sauce made from butter, fresh herbs, and a hint of lemon. The skillet-cooked sauce blends shallots, garlic, tarragon, thyme, chicken broth, white wine, and cream into a rich, fragrant coating that perfectly complements store-bought ravioli. Finished with freshly grated Parmigiano Reggiano and seasoned to taste, this elegant yet easy dinner is ready in under 30 minutes, making it an ideal weeknight treat or a special meal for guests.

• Author: Mick
• 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

Ravioli

• 1 pound store-bought cheese ravioli

Sauce

• 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
• 1/3 cup freshly grated Parmigiano Reggiano, plus more for topping
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Sauté Shallots: In a large non-stick skillet over medium-high heat, melt the butter. Once sizzling, add the finely chopped shallot and stir until it becomes translucent and lightly golden, about 1-2 minutes.
2. Add Garlic and Herbs: Stir in the minced garlic constantly for about 1 minute to prevent burning. Then sprinkle in the fresh tarragon and thyme leaves, stirring until fragrant, about 1 minute. Reduce heat to medium.
3. Combine Liquids and Ravioli: Pour in the chicken broth, heavy cream, white wine, fresh lemon juice, and lemon zest. Stir until fully combined. Add the cheese ravioli to the skillet and carefully stir to coat evenly. Cover with a lid and cook for 5-7 minutes.
4. Incorporate Cheese: Uncover and stir the sauce and ravioli. The sauce will be thin at this point. Sprinkle in the grated Parmigiano Reggiano and stir to combine. Remove from heat and let sit for 1-2 minutes to thicken the sauce with residual heat.
5. Season and Serve: Season the ravioli with kosher salt and freshly ground black pepper to taste. Garnish with additional grated Parmigiano Reggiano if desired. Serve immediately and enjoy your creamy lemon herb ravioli.

Notes

• Use store-bought cheese ravioli for convenience and quick cooking.
• Fresh herbs like tarragon and thyme add brightness—dried herbs can be used in a pinch but reduce quantity by half.
• White wine can be substituted with extra chicken broth if preferred.
• For a vegetarian version, substitute vegetable broth and use a vegetarian-friendly cheese ravioli.
• Be careful not to burn garlic by stirring constantly and reducing heat when adding herbs.

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