Description
This Creamy Lemon Herb Butter Ravioli combines tender cheese-stuffed pasta with a luscious, buttery sauce infused with fresh herbs, garlic, and bright lemon zest. Perfect for a quick yet elegant meal, the delicate flavors meld beautifully with Parmigiano Reggiano, creating a rich and satisfying dish ready in just 25 minutes.
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 (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- ⅓ cup freshly grated Parmigiano Reggiano, plus more for topping
- Kosher salt and freshly ground black pepper, to taste
Pasta
- 1 pound store-bought cheese ravioli
Instructions
- Sauté Shallot: In a large non-stick skillet over medium-high heat, melt the butter. Once sizzling, add the finely chopped shallot and stir continuously until it becomes translucent and golden brown, about 1-2 minutes.
- Add Garlic and Herbs: Add the minced garlic, stirring constantly for about 1 minute to prevent burning. Then add the fresh tarragon and thyme leaves, stirring for another minute until the herbs release their fragrance. Reduce heat to medium.
- Create Sauce and Add Ravioli: Pour in the chicken broth, heavy cream, white wine, lemon juice, and lemon zest. Stir to combine all ingredients. Gently add the cheese ravioli to the skillet and carefully stir so the ravioli is coated with the sauce. Cover the skillet and cook for 5-7 minutes, allowing the ravioli to cook through and the flavors to meld.
- Thicken Sauce: Remove the lid and stir the mixture. The sauce will be relatively thin at this point. Sprinkle in the grated Parmigiano Reggiano, stir to combine thoroughly, and then remove the skillet from the heat. Let it sit for 1-2 minutes to thicken the sauce.
- Season and Serve: Taste the sauce and season with kosher salt and freshly ground black pepper as desired. Garnish with additional Parmigiano Reggiano on top if you like. Serve the creamy, lemon herb butter ravioli immediately while warm.
Notes
- Using fresh herbs like tarragon and thyme gives a vibrant, fresh flavor to the sauce.
- Be careful not to burn the garlic; stir constantly once added.
- You can substitute chicken broth with vegetable broth for a meat-free option.
- For a lighter version, use half-and-half instead of heavy cream, but the sauce will be less rich.
- Store-bought ravioli works well for a quick meal, but fresh ravioli can be used for an elevated touch.
- Make sure to cover the skillet while cooking ravioli to ensure even heat and proper cooking.
