Description
This Creamy Lemon Herb Butter Ravioli is a delicious and easy-to-make pasta dish featuring cheese-filled ravioli smothered in a luscious lemony herb butter sauce. With fresh tarragon, thyme, garlic, and a splash of white wine, the sauce is vibrant and flavorful, perfectly complementing the tender ravioli. Ready in just 25 minutes, it’s a comforting yet elegant meal ideal for weeknights or special occasions.
Ingredients
Scale
Ravioli
- 1 pound store-bought cheese ravioli
Sauce
- 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
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ¼ cup white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- â…“ cup freshly grated Parmigiano Reggiano, plus more for topping
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Sauté Shallot: In a large non-stick skillet over medium-high heat, melt the butter until sizzling. Add the finely chopped shallot and cook, stirring occasionally, until translucent and golden brown, about 1-2 minutes.
- Add Garlic and Herbs: Add the minced garlic and stir constantly to avoid burning, cooking for about 1 minute. Then sprinkle in the fresh tarragon and thyme leaves. Stir until fragrant, about 1 minute, then reduce heat to medium.
- Create Sauce and Add Ravioli: Pour in the chicken broth, heavy cream, white wine, fresh lemon juice, and lemon zest. Stir to combine all ingredients. Add the cheese ravioli and carefully stir to coat with the sauce. Cover the skillet and cook for 5-7 minutes until ravioli is heated through and sauce is slightly reduced.
- Thicken Sauce: Uncover the skillet and stir the sauce. It will be somewhat thin at this point. Sprinkle in the freshly grated Parmigiano Reggiano and stir to incorporate. Remove from heat and let the sauce sit for 1-2 minutes to thicken slightly.
- Season and Serve: Season the dish with kosher salt and freshly ground black pepper to taste. Sprinkle additional Parmigiano Reggiano on top if desired. Serve immediately while warm and enjoy the creamy, herbaceous flavors.
Notes
- Use fresh herbs for the best flavor, but dried can be substituted in a smaller quantity.
- Chicken broth can be replaced with vegetable broth for a vegetarian option, but note the diet will then be vegetarian.
- Adjust lemon juice and zest to your taste for more or less citrus brightness.
- To make this recipe gluten-free, use gluten-free ravioli.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop or microwave.
