Description
This Creamy Lemon Herb Butter Ravioli recipe features delicate cheese ravioli smothered in a luxurious sauce made from sautéed shallots, fresh herbs, white wine, and a blend of cream and Parmigiano Reggiano. The bright lemon zest and juice add a refreshing twist, making this an elegant yet simple dinner ready in just 25 minutes.
Ingredients
Scale
Ravioli
- 1 pound store-bought cheese ravioli
Sauce
- 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
Instructions
- Sauté Shallot: In a large non-stick skillet over medium-high heat, melt the butter. Once melted and sizzling, add the finely chopped shallot and cook while stirring until translucent and golden brown, about 1 to 2 minutes.
- Add Garlic and Herbs: Add the minced garlic to the skillet, stirring constantly to avoid burning, and cook 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.
- Create Sauce and Add Ravioli: Pour in the chicken broth, heavy cream, white wine, and fresh lemon juice along with lemon zest. Stir to combine all ingredients. Add the cheese ravioli to the skillet, gently stirring to coat them in the sauce. Cover and let cook for 5 to 7 minutes until ravioli are heated through and tender.
- Thicken Sauce: Remove the cover and stir the sauce; it will be somewhat thin at this point. Sprinkle the grated Parmigiano Reggiano over the ravioli and sauce, stirring to combine. Remove the skillet from heat and let it sit for 1 to 2 minutes to allow the sauce to thicken slightly.
- Season and Serve: Season the dish with kosher salt and freshly ground black pepper to taste. Optionally, sprinkle additional Parmigiano Reggiano on top. Serve immediately for best flavor and texture.
Notes
- Use fresh herbs for the best flavor, but dried can be substituted at one-third the amount if needed.
- Store-bought cheese ravioli can be substituted with homemade or other ravioli fillings as desired.
- Adjust the cream quantity if you prefer a thicker or thinner sauce.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop with a splash of cream or broth.