Description
This Creamy Lemon Herb Butter Ravioli recipe features delicate cheese ravioli tossed in a luscious sauce made with fresh herbs, garlic, shallots, white wine, and a rich blend of cream and butter. Finished with lemon juice and zest for a refreshing brightness, and topped with Parmigiano Reggiano, this dish is a perfect, elegant weeknight dinner that comes together quickly.
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
- â…“ cup freshly grated Parmigiano Reggiano, plus more for topping
- Kosher salt and freshly ground black pepper, to taste
Main Ingredient
- 1 pound store-bought cheese ravioli
Instructions
- Sauté Shallot: In a large non-stick skillet over medium-high heat, melt the butter. Once the butter is sizzling, add the chopped shallot and stir until translucent and golden brown, about 1-2 minutes.
- Add Garlic and Herbs: Add the finely minced garlic, stirring constantly to prevent burning, cooking for about 1 minute. Then sprinkle in the fresh tarragon and thyme leaves. Stir until fragrant, about 1 minute, and reduce the heat to medium to gently release the herbs’ aroma.
- Create Sauce and Add Ravioli: Pour in the chicken broth, heavy cream, white wine, fresh lemon juice, and lemon zest. Stir everything together until well combined. Add the store-bought cheese ravioli to the skillet and carefully stir to coat them with the sauce. Cover the skillet and cook for about 5-7 minutes, allowing the ravioli to warm through and absorb the flavors.
- Thicken Sauce: Uncover the skillet and stir the sauce, which will be somewhat thin at this point. Sprinkle in the freshly grated Parmigiano Reggiano and stir to incorporate it fully. Remove the skillet from the heat and let the sauce sit for 1-2 minutes, during which it will 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 hot for the best flavor and texture.
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted at half the quantity if necessary.
- If you prefer a vegetarian version, substitute vegetable broth for chicken broth.
- For a non-alcoholic alternative, replace white wine with extra chicken broth or a splash of white grape juice.
- Be careful not to burn the garlic by stirring constantly and lowering heat when adding it.
- Covering the skillet helps the ravioli cook evenly and absorb the sauce.
- This dish pairs wonderfully with a crisp green salad or steamed vegetables.
- To make the sauce thicker, you can reduce it further by simmering uncovered for a couple more minutes before adding the cheese.
