This Ravioli in Lemon Parmesan Butter hits that sweet spot. Tender cheese ravioli meet a silky lemon‑butter sauce, a kiss of garlic and thyme, and crisp asparagus for bite and color. The result is light, creamy, tangy, and comforting all at once like sunshine on a plate.
Top reasons to make this: it’s fast, needs few ingredients, and feels special enough for guests but easy enough for a weeknight.
Why You’ll Love This Recipe
- Ready quickly perfect when time is tight.
- Uses pantry basics and a block of Parmesan for big flavor.
- Bright, lemony finish that balances the rich butter and cheese. Check a small sweet treat idea if you like simple desserts: 4-Ingredient Peanut Butter Cookies
- Adds vegetables easily asparagus keeps it fresh and colorful.
Ingredients for Ravioli in Lemon Parmesan Butter
- 1.1 pounds ravioli
- 3 ounces unsalted butter
- 1/4 cup lemon juice
- 1 ounce grated Parmesan
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 garlic cloves, grated
- 7 ounces green asparagus, trimmed and cut into 1‑inch pieces
- Crushed red pepper flakes, for serving
- Freshly ground black pepper, for serving
- Lemon zest, for serving
Step-by-Step Instructions of Ravioli in Lemon Parmesan Butter
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water.
- Melt the butter in a large skillet over medium heat. Add the grated garlic and dried thyme; cook 30–45 seconds until fragrant.
- Stir in the lemon juice, salt, and black pepper. Let the sauce bubble gently for 1 minute to meld flavors.
- Add the asparagus to the skillet and cook 3–4 minutes until bright and just tender.
- Toss the drained ravioli into the skillet. Add the grated Parmesan and a splash of reserved pasta water to loosen the sauce. Gently stir to coat the ravioli without breaking them.
- Taste and adjust seasoning with more salt, pepper, or lemon if needed.
- Plate the ravioli and asparagus. Finish with lemon zest, a crack of fresh black pepper, and a pinch of crushed red pepper flakes for heat.
Tips for Success
- Use fresh lemon juice for the brightest flavor; bottled can be flat.
- Reserve pasta water its starch helps make the sauce silky without extra cream.
- Heat the garlic only briefly so it stays sweet, not bitter.
- Gently toss ravioli to avoid tearing delicate pasta.
Substitutions & Variations of Ravioli in Lemon Parmesan Butter
To Make It Vegan/Gluten-Free:
- Vegan: Use dairy-free butter and a vegan Parmesan substitute or nutritional yeast. Choose vegan ravioli or large filled pasta alternatives.
- Gluten-free: Use gluten-free ravioli and confirm any packaged ingredients are GF.
Variations:
- Add cooked shrimp or shredded rotisserie chicken for more protein.
- Swap asparagus for peas or spinach if you prefer.
- Stir in a spoonful of cream or mascarpone for a richer sauce.
- Add fresh herbs like basil or parsley at the end for extra freshness.
Storage Instructions of Ravioli in Lemon Parmesan Butter
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or pasta water.
- Freezer: Fresh ravioli dishes with creamless lemon butter tend to lose texture when frozen. I don’t recommend freezing the cooked dish. Instead, freeze uncooked ravioli per package directions.
- Make-Ahead: Cook the asparagus and make the sauce ahead, then toss with freshly cooked ravioli at serving time for best texture.
Frequently Asked Questions (FAQ) of Ravioli in Lemon Parmesan Butter
Can I use frozen ravioli?
Yes. Cook frozen ravioli straight from the freezer, following package times. Add a little extra pasta water if the sauce seems thick.
How do I stop the sauce from separating?
Keep the heat moderate and add reserved pasta water slowly. The starchy water helps bind butter and lemon into a smooth sauce.
Can I make this nut-free and kid-friendly?
Absolutely. Skip the red pepper flakes for kids, and keep seasonings gentle. This dish is naturally nut-free.
Final Thoughts
Ravioli in Lemon Parmesan Butter is a fast, bright dish that proves simple ingredients can feel elegant. It’s perfect for hectic weeknights, last‑minute guests, or when you want comfort with a fresh twist. Give it a try, leave a comment to tell me how it turned out, and drop a star rating if you enjoyed it your notes help others cook with confidence.
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Quick Lemon Parmesan Ravioli for Busy Weeknights
A bright, simple meal featuring cheese ravioli in a silky lemon-butter sauce with asparagus, garlic, and thyme.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 1.1 pounds ravioli
- 3 ounces unsalted butter
- 1/4 cup lemon juice
- 1 ounce grated Parmesan
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 garlic cloves, grated
- 7 ounces green asparagus, trimmed and cut into 1-inch pieces
- Crushed red pepper flakes, for serving
- Freshly ground black pepper, for serving
- Lemon zest, for serving
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions until al dente. Drain, reserving about 1/2 cup of the pasta water.
- Melt the butter in a large skillet over medium heat. Add the grated garlic and dried thyme; cook 30–45 seconds until fragrant.
- Stir in the lemon juice, salt, and black pepper. Let the sauce bubble gently for 1 minute to meld flavors.
- Add the asparagus to the skillet and cook 3–4 minutes until bright and just tender.
- Toss the drained ravioli into the skillet. Add the grated Parmesan and a splash of reserved pasta water to loosen the sauce. Gently stir to coat the ravioli without breaking them.
- Taste and adjust seasoning with more salt, pepper, or lemon if needed.
- Plate the ravioli and asparagus. Finish with lemon zest, a crack of fresh black pepper, and a pinch of crushed red pepper flakes for heat.
Notes
Use fresh lemon juice for the brightest flavor; bottled can be flat. Reserve pasta water for a silkier sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian