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Ravioli in Lemon Parmesan Butter

Ravioli in lemon parmesan butter—plump cheese ravioli pillows coated in a glossy lemon-yellow sauce with visible parmesan threads. Quick stovetop method with reserved pasta water for a silky, fold-coating finish and bright basil on top.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

ravioli
  • 1 lb fresh or frozen cheese ravioli Use fresh or frozen; cook until tender per package.
lemon parmesan butter sauce
  • 4 tbsp butter For the base sauce; keep the pan wide so the sauce coats easily.
  • 3 garlic cloves, minced Sauté just until fragrant, not browned.
  • 1 lemon, zested and juiced Use both zest and juice for color and brightness.
  • 0.5 cup grated parmesan Adds nutty flavor and creates visible strands as it melts.
  • 0.25 cup heavy cream Helps form a silky sauce.
  • 0.25 tsp red pepper flakes Optional heat; adjust to taste.
  • 0.5 salt and black pepper Season in stages to taste.
  • 0.5 fresh basil and extra parmesan to serve Fresh basil for ribbons; extra parmesan to finish.

Equipment

  • 1 sheet pan

Method
 

Cook ravioli
  1. Bring a pot of salted water to a boil and cook ravioli according to package instructions, until tender. Before draining, reserve 1/2 cup pasta water so you can loosen the sauce.
Make lemon parmesan butter sauce
  1. Melt butter in a wide pan over medium heat. Sauté minced garlic for 1 minute, until fragrant and lightly softened.
  2. Add lemon zest and lemon juice to the pan and swirl for 30 seconds. Keep heat at medium so the citrus stays bright without scorching.
  3. Stir in heavy cream and grated parmesan and cook until a sauce forms. Add reserved pasta water a splash at a time to loosen into a glossy, pourable consistency.
Combine and serve
  1. Add drained ravioli to the sauce and toss gently until every fold is coated. Turn off heat immediately once coated to keep ravioli tender.
  2. Plate and top with fresh basil, extra parmesan, and red pepper flakes. Serve immediately so the sauce clings while it’s silky.
Notes
  1. Reserve that pasta water—it’s the secret to a silky sauce. If using fresh ravioli, it often cooks in about 3 minutes; if frozen, follow package timing and keep the sauce warm while you drain.

Notes

Reserve that pasta water—it’s the secret to a silky sauce. Storage: refrigerate leftovers in a sealed container up to 2 days; reheat gently on the stove with a splash of water to loosen. Freezing: not recommended because cream and ravioli texture can break down. Dietary swap: for a lighter version, use half-and-half in place of heavy cream (sauce may be slightly thinner, loosen with more pasta water).