Description
This Creamy Lemon Herb Butter Ravioli recipe combines delicate cheese ravioli with a luscious sauce made from butter, shallots, garlic, fresh herbs, and a bright lemon cream base, finished with Parmigiano Reggiano for a rich, flavorful Italian-inspired meal that’s quick and easy to prepare.
Ingredients
Scale
Sauce 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
- ½ cup chicken broth
- 1 cup heavy whipping cream
- ¼ cup white wine (Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Main Ingredients
- 1 pound store-bought cheese ravioli
- â…“ cup freshly grated Parmigiano Reggiano, plus more for topping
Instructions
- Sauté Shallot: In a large non-stick skillet over medium-high heat, melt the butter. Once it begins to sizzle, add the finely chopped shallot and cook, stirring occasionally, until it becomes translucent and golden brown, about 1-2 minutes.
- Add Garlic and Herbs: Add the minced garlic to the skillet, stirring constantly to prevent burning, and cook for about 1 minute. Then sprinkle in the fresh tarragon and thyme leaves, stirring until the herbs are fragrant, about 1 minute. Reduce the heat to medium.
- Create Sauce and Add Ravioli: Pour in the chicken broth, heavy cream, white wine, and fresh lemon juice along with the lemon zest. Stir everything together until smoothly combined. Add the cheese ravioli to the skillet and gently stir to coat them with the sauce. Cover the skillet and cook for 5-7 minutes, allowing the ravioli to heat through and absorb the flavors.
- Thicken Sauce: Remove the cover and stir the mixture. At this point, the sauce will be somewhat thin. Sprinkle in the grated Parmigiano Reggiano and stir well to combine. Remove the skillet from heat and let it sit for 1-2 minutes to allow the sauce to thicken and develop a creamy texture.
- Season and Serve: Season the ravioli and sauce with kosher salt and freshly ground black pepper to taste. For an extra touch of flavor, sprinkle additional Parmigiano Reggiano on top before serving immediately while warm.
Notes
- Use fresh herbs for the best flavor; dried herbs will alter the taste significantly.
- Substitute vegetable broth for chicken broth to make this dish vegetarian-friendly.
- To make this dish kosher, ensure the cheese and butter used are certified kosher.
- Do not overcook the ravioli to prevent them from becoming mushy.
- Serve with a simple green salad or steamed vegetables for a complete meal.
