Description
This Creamy Lemon Herb Butter Ravioli recipe combines tender cheese ravioli with a luscious sauce made from butter, shallots, garlic, fresh herbs, chicken broth, cream, white wine, and lemon. The sauce is enriched with Parmigiano Reggiano for a savory finish. Ready in just 25 minutes, this elegant yet simple stovetop dish is perfect for a comforting weeknight dinner or impressing guests with minimal effort.
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
Pasta
- 1 pound store-bought cheese ravioli
Instructions
- Sauté Shallot: In a large non-stick skillet over medium-high heat, melt the butter. Once it starts sizzling, add the finely chopped shallot. Stir continuously and cook until the shallots become translucent and golden brown, about 1-2 minutes.
- Add Garlic and Herbs: Add the minced garlic, stirring constantly to avoid burning, and cook for about 1 minute. Then add the fresh tarragon and thyme leaves. Stir until the herbs become fragrant, approximately another 1 minute, then reduce the heat to medium.
- Create Sauce and Add Ravioli: Pour in the chicken broth, heavy cream, white wine, fresh lemon juice, and lemon zest. Stir all the ingredients together to combine the sauce. Gently add the cheese ravioli to the skillet and carefully stir to coat the ravioli with the sauce. Cover the skillet and let it cook for 5-7 minutes until the ravioli is tender and fully heated through.
- Thicken Sauce: Remove the cover and stir the sauce. It will be somewhat thin at this point. Sprinkle in the freshly grated Parmigiano Reggiano cheese and stir well to combine. Remove the skillet from heat and allow the sauce to sit for 1-2 minutes to thicken slightly.
- Season and Serve: Season the dish with kosher salt and freshly ground black pepper to taste. For an extra touch, sprinkle additional Parmigiano Reggiano on top if desired. Serve immediately while warm and creamy.
Notes
- Use fresh herbs like tarragon and thyme for the best flavor.
- If you prefer a vegetarian version, substitute vegetable broth for chicken broth.
- For a wine-free version, replace the white wine with additional chicken broth or water.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently on the stovetop.
- To make it dairy-free, consider using a vegan butter and cream substitute, though flavor and texture will vary.
