Zesty Ravioli in Lemon Parmesan Butter Recipe for Dinner Joy

Delicate pasta pockets filled with creamy lemon parmesan butter ravioli dance with elegance on your plate.

These pillowy parcels burst with vibrant, zesty flavors that spark culinary excitement.

Rich, velvety butter melts into every delicate fold, creating a luxurious coating.

Each bite promises a symphony of tangy and smooth sensations that tantalize the palate.

parmesan adds a salty depth that perfectly complements the bright citrus notes.

Chefs love this simple yet sophisticated dish for its impressive presentation and remarkable taste.

You’ll want to savor every single morsel of this restaurant-quality meal that comes together in mere minutes.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 390 kcal

Servings: 5

What Goes into Ravioli in Lemon Parmesan Butter

• Ravioli: Tender pasta pockets bringing rich, hearty foundation to the dish; choose fresh or high-quality frozen varieties for best texture and flavor.

• Asparagus: Crisp green vegetable adding bright, spring-like freshness; select slender, vibrant green stalks with tight tips for peak tenderness.

• Butter: Creamy base creating luxurious sauce; select unsalted for precise seasoning control.
• Garlic: Aromatic allium delivering deep, pungent undertones; opt for fresh cloves with firm, smooth skin.
• Lemon: Zesty citrus providing bright, tangy counterpoint; choose firm, heavy fruits with smooth, glossy skin.
• Thyme: Earthy herb introducing subtle woodsy notes; fresh sprigs offer more intense flavor than dried.
• Parmesan Cheese: Salty, nutty ingredient adding rich depth; grate from authentic wedge for maximum flavor complexity.

• Salt: Essential flavor enhancer; use kosher or sea salt for balanced seasoning.
• Black Pepper: Warm, spicy undertone; freshly ground provides superior aroma.
• Red Pepper Flakes: Fiery spark adding gentle heat; adjust quantity based on spice preference.
• Lemon Zest: Intense citrus essence for bright finish; use microplane for fine, fragrant shreds.

Tools You’ll Want for Ravioli in Lemon Parmesan Butter

• Large Pot: Essential for boiling salted water and cooking ravioli.
• Large Skillet: Perfect for creating the lemon butter sauce and cooking asparagus.
• Colander: Needed to drain ravioli after cooking.
• Cheese Grater: Used for grating Parmesan and creating fresh lemon zest.
• Cutting Board: Helps prepare asparagus and slice vegetables.
• Sharp Knife: Required for cutting asparagus and trimming woody ends.
• Wooden Spoon or Spatula: Helps stir sauce and combine ingredients while cooking.
• Measuring Cups: Useful for measuring cooking water and ingredients precisely.

Cooking Ravioli in Lemon Parmesan Butter, Made

• Herb Butter Preparation

Gently melt butter in a spacious skillet over low heat, allowing it to transform into a silky base. Sprinkle in aromatic garlic, letting its essence infuse the melting butter.

• Asparagus Landscape

Create a verdant layer of asparagus across the skillet, nestling each spear carefully. Season with a whisper of salt, pepper, and thyme. Splash in bright lemon juice, creating a zesty environment for the vegetables.

• Pasta Water Magic

Simultaneously boil a pot of salted water and gently lower delicate ravioli into its bubbling embrace. Cook until they float and look plump, typically around 3 minutes.

• Skillet Symphony

Introduce a splash of pasta water to the asparagus, creating a luxurious sauce. Sprinkle Parmesan cheese, allowing it to melt and bind the ingredients in creamy harmony.

• Final Flourish

Tenderly transfer ravioli into the skillet, gently tossing to ensure each pocket is kissed by the lemony, cheesy sauce. Finish with a dusting of black pepper, red pepper flakes, and a zesty sprinkle of lemon zest.

Flavor Tricks for Lemon Parmesan Butter Ravioli

• Swap out traditional ravioli for whole wheat, spinach, or cheese-filled varieties to add unique flavors and nutritional value.
• Replace asparagus with seasonal vegetables like zucchini, yellow squash, or tender spring peas for a fresh twist on the recipe.
• Fold in grilled chicken, crispy pancetta, or sautéed shrimp to transform this dish into a more substantial meal.
• Substitute thyme with fresh basil, tarragon, or oregano to create different aromatic profiles that complement the lemony butter sauce.
• Use olive oil instead of butter and nutritional yeast in place of Parmesan cheese for a lactose-free version that doesn't compromise on taste.

Serving Ravioli in Lemon Parmesan Butter Warm

• Elegant Dinner Party Centerpiece: Transform this ravioli dish into a stunning main course for an intimate gathering, showcasing the vibrant asparagus and rich butter sauce.
• Rustic Family-Style Plating: Serve directly from the skillet with warm crusty bread on the side to soak up the delicious lemon Parmesan butter sauce, creating a cozy communal dining experience.
• Fresh Herb Garnish Adventure: Sprinkle chopped fresh basil or chives over the top for an extra burst of color and bright, herbal notes that complement the lemony flavors and elevate the dish's presentation.
• Wine Pairing Magic: Select a crisp white wine like Pinot Grigio or Sauvignon Blanc to enhance the delicate lemon and butter notes, creating a harmonious balance with the ravioli and asparagus.

Best Way to Store Lemon Parmesan Ravioli

• Smart Batch Cooking: Prepare double the recipe and store extra portions in airtight containers for quick weeknight dinners. The ravioli will stay fresh in the refrigerator for 2-3 days.
• Freezer-Friendly Strategy: Separate cooked ravioli and sauce into individual containers. Freeze for up to 1 month, ensuring a delicious backup meal when time is tight.
• Ingredient Prep Shortcuts: Grate cheese and chop herbs in advance, storing them in sealed containers. This reduces cooking time and makes meal assembly faster during busy weeks.
• Leftover Transformation: Repurpose remaining ravioli by chopping asparagus and mixing with fresh greens for a quick lunch salad. Add extra Parmesan for enhanced flavor and texture.

Tangy Ravioli

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4.5 from 10 reviews

• Total Time: 20 minutes
• Yield: 5 1x

Print Recipe

Description

Silky homemade ravioli in lemon parmesan butter showcases Italian culinary artistry with delicate pasta pillows. Fresh ingredients and simple technique deliver a luxurious meal you can confidently create in your own kitchen.

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Ingredients

Scale 1x2x3x

• 1.1 lbs (500 g) ravioli
• 7 oz (200 g) green asparagus, woody ends snapped off and larger ones cut in half lengthwise
• 3 oz (85 g) unsalted butter
• 1 oz (28 g) grated parmesan
• ¼ cup (60 ml) lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 2 garlic cloves, grated
• Crushed red pepper flakes, for serving
• Freshly ground black pepper, for serving
• Lemon zest, for serving

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Instructions

1. Preparation: Finely grate garlic and trim asparagus, removing woody ends and cutting larger stalks lengthwise.
2. Water Preparation: Bring a large pot of salted water to a vigorous boil over high heat.
3. Sauce Foundation: In a spacious skillet over low heat, melt butter until smooth, then introduce grated garlic, allowing it to infuse for one minute.
4. Flavor Layering: Enrich the butter with salt, black pepper, and thyme, creating a robust base. Squeeze fresh lemon juice and stir briefly.
5. Vegetable Cooking: Arrange asparagus in a single layer, cooking for 3-5 minutes until tender-crisp while simultaneously boiling ravioli for approximately 3 minutes until they float.
6. Sauce Development: Drain ravioli, reserving a half cup of cooking liquid. Pour a quarter cup into the asparagus skillet, blending to create a cohesive sauce.
7. Finishing Touches: Remove from heat, sprinkle Parmesan cheese, and gently toss ravioli to coat with the lemon-butter sauce.
8. Plating: Serve the dish, garnishing with additional black pepper, crushed red pepper flakes, and delicate lemon zest for an extra flavor dimension.

Notes

• Prep Asparagus Carefully: Trim woody ends and slice larger stalks lengthwise to ensure even, tender cooking and prevent stringy texture.
• Control Butter Heat: Melt butter on low heat slowly to prevent burning and create a smooth, silky base for the sauce.
• Reserve Pasta Water: Keep half a cup of starchy cooking liquid to help create a silky, emulsified sauce that clings perfectly to ravioli.
• Finish with Finesse: Toss ravioli gently in the skillet to coat evenly, ensuring each bite is packed with lemon-butter and Parmesan flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 390
• Sugar: 1 g
• Sodium: 200 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 50 mg