Description

This Creamy Lemon Herb Butter Ravioli is a luscious and flavorful pasta dish featuring delicate cheese ravioli tossed in a rich butter sauce infused with fresh tarragon, thyme, garlic, and a bright accent of lemon. Finished with a sprinkle of parmigiano reggiano, this quick and elegant skillet recipe offers a perfect balance of creamy, tangy, and herbal notes that makes an ideal weeknight dinner or special occasion meal.

Ingredients

Scale

Ravioli and Cheese

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

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
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

Instructions

Prepare the butter base: In a large non-stick skillet over medium-high heat, melt the butter. Once the butter is sizzling, add the finely chopped shallot and sauté, stirring frequently, until the shallot becomes translucent and begins to turn golden brown, about 1-2 minutes.
Add garlic and herbs: Stir in the minced garlic constantly for about 1 minute to prevent burning. Then add the fresh tarragon and thyme leaves, stirring until fragrant, about 1 minute. Reduce the heat to medium to avoid overcooking the herbs.
Create the creamy sauce and add ravioli: Pour in the chicken broth, heavy cream, white wine, fresh lemon juice, and lemon zest. Stir together until fully combined. Gently add the cheese ravioli to the skillet, carefully stirring to coat the pasta evenly in the sauce. Cover the skillet with a lid and cook for 5-7 minutes, allowing the ravioli to cook through and absorb flavors.
Thicken sauce and add cheese: Remove the lid and stir everything well. The sauce will be somewhat thin at this point. Sprinkle in the grated parmigiano reggiano cheese and stir to combine. Remove the skillet from heat, letting the ravioli sit for 1-2 minutes so the residual heat can thicken the sauce further.
Season and serve: Taste and season the dish with kosher salt and freshly ground black pepper as desired. Serve immediately with extra parmigiano reggiano sprinkled on top for garnish and added flavor. Enjoy your creamy lemon herb butter ravioli!

Notes

You can substitute chicken broth with vegetable broth for a vegetarian version.
If you prefer a lighter sauce, reduce the heavy cream amount or substitute half with milk.
Use fresh herbs for best flavor, but dried herbs can be used in a pinch (about one-third the amount).
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid breaking the ravioli.
Choosing a high-quality store-bought ravioli will greatly enhance the dish’s overall flavor and texture.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

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