Description
A luscious Creamy Lemon Herb Butter Ravioli dish combining tender cheese ravioli with a velvety sauce infused with fresh tarragon, thyme, garlic, and a bright hint of lemon. Perfect for a quick and elegant weeknight dinner that’s 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
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 melted and sizzling, add the finely chopped shallot. Stir and cook until the shallot becomes translucent and turns golden brown, about 1-2 minutes.
- Add Garlic and Herbs: Add the minced garlic to the skillet, stirring constantly to prevent burning. Cook for about 1 minute until fragrant. Then add the fresh tarragon and thyme leaves, stirring for about another minute to release their aroma. 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 the ingredients together until well combined. Gently add the cheese ravioli to the sauce and carefully stir to coat the ravioli. Cover the skillet and cook for approximately 5-7 minutes, allowing the ravioli to cook through and absorb the flavors.
- Thicken Sauce: Remove the cover and stir the sauce, which will be slightly thin at this point. Sprinkle in the grated Parmigiano Reggiano and stir until melted and fully integrated. Remove the skillet from heat and let the sauce rest for 1-2 minutes to thicken slightly.
- Season and Serve: Taste the sauce and adjust with kosher salt and freshly ground black pepper as desired. Serve the ravioli immediately, garnished with additional Parmigiano Reggiano on top if you like.
Notes
- Use fresh herbs for the best flavor impact; dried herbs won’t deliver the same brightness.
- If you prefer a vegetarian version, use vegetable broth instead of chicken broth.
- Be careful not to burn the garlic; stirring constantly helps avoid bitterness.
- To make the sauce thinner, add a splash more broth or cream to adjust consistency.
- White wine can be omitted or substituted with more broth if preferred.
- Store leftover ravioli and sauce separately in airtight containers in the refrigerator and consume within 2 days.
