I make this when I want a bright, cozy pasta in under 30 minutes. Butter-slicked shallots, loads of garlic, lemon zest and juice, and a shower of herbs melt into a silky cream sauce that clings to tender cheese ravioli. I finish with Parmigiano Reggiano so every bite lands rich, tangy, and deeply savory.
Why You’ll Love This Recipe
I pull dinner together in one skillet, so cleanup stays easy.
I cook the ravioli directly in the sauce, which concentrates flavor and naturally thickens the cream.
I get a restaurant-level result with simple ingredients I usually have on hand.
I can riff endlessly with different ravioli or vegetable add-ins.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 tablespoons unsalted butter
1 small shallot, finely chopped
4 cloves garlic, finely minced
1 tablespoon fresh tarragon, de-stemmed and chopped
1 tablespoon fresh thyme, de-stemmed and chopped
1/2 cup chicken broth
1 cup heavy whipping cream
1/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest
1 pound refrigerated cheese ravioli
1/3 cup freshly grated Parmigiano Reggiano, plus more for serving
Kosher salt and freshly ground black pepper, to taste
Directions
I melt the butter in a large nonstick skillet over medium-high heat. When it sizzles, I add the shallot and cook until translucent and lightly golden, about 1–2 minutes.
I stir in the garlic and cook, stirring constantly, for about 30–60 seconds so it stays fragrant but doesn’t brown. I add the tarragon and thyme and cook 30 seconds more.
I reduce the heat to medium, then pour in the broth, cream, and wine. I add the lemon juice and zest, whisking to combine into a smooth sauce.
I slide in the ravioli and gently stir to coat. I cover and cook until the ravioli are tender, 5–7 minutes, stirring once halfway through.
I uncover and stir in the Parmigiano Reggiano. I take the skillet off the heat and let it stand 1–2 minutes so the residual heat thickens the sauce.
I taste and season with salt and plenty of black pepper. I serve immediately with extra cheese on top.
I swap the cheese ravioli for spinach-ricotta, mushroom, or lobster ravioli and simply follow the package timing.
I add vegetables when I add the ravioli: two handfuls of baby spinach, 1 cup peas, sliced mushrooms, chopped asparagus, or sun-dried tomatoes.
I go herb-forward by folding in torn fresh basil at the end for a sweet, anise-y lift alongside tarragon.
I skip the wine and replace it with more broth plus a splash of extra lemon for brightness.
I finish with a tablespoon of capers for briny pop or a pinch of red pepper flakes for gentle heat.
Storage/Reheating
I think this pasta shines most right after cooking, but I do refrigerate leftovers in an airtight container for 2–3 days. I reheat gently in a skillet over low heat with a splash of cream or broth to loosen the sauce, stirring until silky. I avoid microwaving if possible, since ravioli can burst and the sauce may separate.
FAQs
Can I use frozen ravioli?
I can, and I do—frozen ravioli work well. I add them straight to the sauce and extend the covered simmer by a few minutes, stirring gently until they’re heated through and tender.
Do I need to boil the ravioli first?
I don’t. I cook the ravioli directly in the sauce; their surface starch helps the sauce thicken and cling.
What if I don’t cook with wine?
I omit the wine and replace it with additional chicken broth plus a squeeze of lemon. I still get a balanced, bright sauce.
Can I substitute the heavy cream?
I stick with heavy cream for the most stable, velvety sauce. Milk or half-and-half can curdle; coconut cream can work in a pinch but will change the flavor.
How do I keep the sauce from breaking?
I keep the heat at medium once liquids are in, I avoid rapid boiling, and I let the sauce rest off heat for a minute before serving so it thickens smoothly.
Conclusion
I lean on this creamy lemon herb butter ravioli whenever I want big flavor, little effort, and one-pan cleanup. The zippy lemon, soft herbs, and buttery cream come together fast and feel special enough for company—yet simple enough for any weeknight.
Creamy Lemon Herb Butter Ravioli is a quick and elegant one-pan pasta dish featuring cheese ravioli simmered in a lemony, herbed cream sauce enriched with garlic, shallots, and Parmigiano Reggiano.
Ingredients
4 tablespoons unsalted butter
1 small shallot, finely chopped
4 cloves garlic, finely minced
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh thyme, chopped
1/2 cup chicken broth
1 cup heavy whipping cream
1/4 cup dry white wine
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest
1 pound refrigerated cheese ravioli
1/3 cup freshly grated Parmigiano Reggiano
Kosher salt and black pepper, to taste
Instructions
Melt butter in a large skillet over medium-high heat. Add shallot and cook until translucent, about 1–2 minutes.
Stir in garlic and cook for 30–60 seconds, then add tarragon and thyme, cooking 30 seconds more.
Reduce heat to medium. Add broth, cream, wine, lemon juice, and zest; whisk to combine.
Add ravioli and stir gently. Cover and simmer 5–7 minutes, stirring once, until tender.
Uncover and stir in Parmigiano Reggiano. Remove from heat and let stand 1–2 minutes to thicken.
Season with salt and pepper. Serve immediately with extra cheese.
Notes
Use spinach-ricotta, mushroom, or lobster ravioli for variety.
Add spinach, peas, mushrooms, or sun-dried tomatoes for extra veggies.
Omit wine and use extra broth plus lemon for an alcohol-free version.
Finish with capers or red pepper flakes for extra dimension.
