If you’re looking for a dish that feels both comforting and delightfully fresh, the Brown Butter and Lemon Toasted Skillet Ravioli Recipe is absolutely a must-try. This recipe combines crispy, golden ravioli with a nutty brown butter sauce that is brightened up by the zest of fresh lemon. It’s a straightforward dish that feels restaurant-quality but comes together quickly in your own kitchen. Each bite offers a perfect balance of crunchy edges, creamy ricotta, and the vibrant lift of lemon that makes this skillet ravioli truly unforgettable.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients, each playing a crucial role in building flavor and texture. From the richness of butter to the fresh zing of lemon zest, these components come together to create a dish that’s both elegant and easy.
- 6 tablespoons salted butter: Essential for browning and adding a deep, nutty flavor to the ravioli.
- 1 pound uncooked cheese ravioli: The star of the dish—choose a good quality ravioli for the best texture and taste.
- â…“ cup water: Used for steaming the ravioli inside the skillet, ensuring they stay tender.
- 1 lemon, zest freshly grated: Brings a fresh, bright note that cuts through the richness beautifully.
- 1 cup ricotta cheese: Adds a creamy contrast to the crispy ravioli and enriches each bite.
- Microgreens or fresh herbs, for serving: Provides a fresh, colorful garnish that elevates the presentation.
- Kosher salt and pepper: Simple seasoning to enhance all the flavors without overpowering them.
How to Make Brown Butter and Lemon Toasted Skillet Ravioli Recipe
Step 1: Brown the Butter
Start by heating 4 tablespoons of salted butter over medium heat in a large skillet. Watch carefully as it melts and bubbles. Stir the pan occasionally so the butter cooks evenly and begins to develop tiny browned bits. These little nuggets are packed with flavor and lay the foundation for a rich, nutty sauce.
Step 2: Toast the Ravioli
Once you spot those enticing brown specks, carefully add your cheese ravioli in a single layer. This step is all about creating texture, so let the ravioli toast undisturbed for 2 to 3 minutes until you see a beautiful golden crust forming. Then, flip each ravioli so the other side can get equally crispy—this contrast between crispy exterior and pillowy inside is part of what makes this dish so addictive.
Step 3: Steam the Ravioli
After toasting, pour in â…“ cup of water and immediately cover the skillet. The steam will gently cook the ravioli all the way through, making them soft and tender without losing that golden crisp on the bottom. This step usually takes about 5 to 8 minutes, so keep an eye to avoid overcooking.
Step 4: Finish with Butter, Seasoning, Ricotta, and Lemon Zest
Remove the skillet’s lid and toss the ravioli gently to coat in the remaining 2 tablespoons of butter—this will enrich the dish further. Season lightly with freshly cracked black pepper and sprinkle salt after tasting, to avoid oversalting. Then, add dollops of fresh ricotta cheese scattered over the ravioli, allowing it to softly melt into every bite. Lastly, shower the pan with freshly grated lemon zest that brightens the entire dish for a refreshing finish.
How to Serve Brown Butter and Lemon Toasted Skillet Ravioli Recipe
Garnishes
For an added burst of freshness and color, sprinkle microgreens or your favorite fresh herbs like basil or parsley over the top just before serving. These not only look lovely but add a subtle herbal note that complements the richness. A tiny drizzle of extra virgin olive oil or a sprinkle of flaky sea salt can also boost the flavor profile.
Side Dishes
This Brown Butter and Lemon Toasted Skillet Ravioli Recipe is delicious enough to stand on its own, but pairing it with a light green salad dressed with lemon vinaigrette or a side of roasted vegetables creates a balanced meal. Garlic bread or crusty focaccia are great companions if you want to turn this into a heartier feast.
Creative Ways to Present
Serve the ravioli straight from the skillet to keep that beautiful golden crust intact and make for a rustic, warm presentation. For a fancier touch, plate the ravioli in a circular pattern, adding a few ricotta dollops and microgreens strategically to create a restaurant-worthy look. You can also experiment by topping with a sprinkle of toasted pine nuts or a shave of parmesan to elevate the dish further.
Make Ahead and Storage
Storing Leftovers
Place any leftover brown butter ravioli in an airtight container and refrigerate for up to 2 days. To keep the texture as close to freshly made as possible, avoid stacking ravioli to prevent sogginess.
Freezing
To freeze ravioli before cooking, lay them out in a single layer on a baking sheet, then transfer to a freezer-safe bag once firm. Cook straight from frozen but add a few extra minutes to the steaming time. If you have leftovers after cooking, freezing is not recommended as the texture can become mushy upon thawing.
Reheating
Reheat leftovers in a skillet over medium heat with a small pat of butter to refresh the toasty crust. Adding a splash of water and covering briefly will help steam the ravioli through without drying them out. Avoid microwaving to maintain the crisp texture.
FAQs
Can I use frozen ravioli for this recipe?
Absolutely! Just make sure to thaw them before cooking for the best even toasting and steaming. Thawed ravioli crisp up better and cook through evenly in the skillet.
What type of ravioli works best?
Cheese ravioli is classic and works beautifully for this recipe, but you could experiment with spinach or mushroom fillings depending on your preference. Just beware that very delicate fillings might not hold up as well to the toasting process.
Can I make this recipe vegan or dairy-free?
While this Brown Butter and Lemon Toasted Skillet Ravioli Recipe relies on butter and ricotta for its signature flavor, you can substitute plant-based butters and vegan ricotta alternatives. The lemon zest will still add that fresh zing, making it a tasty vegan-friendly dish.
How do I get the perfect brown butter every time?
Use a light-colored pan so you can watch the butter closely as it changes color. Stir often and remove from heat as soon as you see golden brown flecks and smell a nutty aroma. This prevents burning and ensures a rich nutty taste.
Can I add other flavors or ingredients to this dish?
Definitely! A pinch of crushed red pepper flakes can add a nice heat, or tossing in toasted nuts like walnuts or pine nuts adds crunch. Fresh herbs like sage or thyme are also beautiful companions to brown butter and lemon.
Final Thoughts
I can say with confidence that this Brown Butter and Lemon Toasted Skillet Ravioli Recipe hits all the right notes for a cozy yet fresh meal that’s surprisingly simple to whip up. The contrast between crunchy toasted ravioli and smooth ricotta, all lifted by lemon zest, is pure magic on a plate. Give it a try and I promise it will become one of your favorite quick dinners to impress family and friends alike!
Print
Brown Butter and Lemon Toasted Skillet Ravioli Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A delightful Brown Butter and Lemon Toasted Skillet Ravioli recipe that combines crispy, golden ravioli with rich browned butter, fresh lemon zest, and creamy ricotta cheese for a quick and flavorful meal.
Ingredients
Butter and Butter Finish
- 6 tablespoons salted butter
Ravioli
- 1 pound uncooked cheese ravioli, thawed if frozen
- â…“ cup water
Flavorings and Garnish
- 1 lemon, zest freshly grated
- 1 cup ricotta cheese
- Microgreens or fresh herbs, for serving
- Kosher salt and pepper, to taste
Instructions
- Brown the Butter: Heat 4 tablespoons of butter in a large skillet over medium heat. Let the butter bubble and watch carefully, turning the pan occasionally to prevent burning. Once you see the first brown bits appear, the butter is perfectly browned and ready for the next step.
- Toast the Ravioli: Add the uncooked ravioli in a single layer to the browned butter. Cook without moving them until the bottoms are golden, about 2 to 3 minutes. Carefully flip each ravioli and toast the other side until it is super golden and crisp.
- Steam the Ravioli: Pour â…“ cup water into the skillet and immediately cover with a lid. Let the ravioli steam for 5 to 8 minutes, until they become tender and soft, absorbing some of the butter and steam flavors.
- Finish with Butter and Seasoning: Remove the lid and gently toss the ravioli to coat in the remaining butter and pan juices. Add the remaining 2 tablespoons of butter to the skillet, allowing it to melt and coat the ravioli. Season with freshly cracked black pepper and kosher salt, tasting first to adjust seasoning as needed.
- Add Ricotta and Lemon Zest: Dollop ricotta cheese over the ravioli and sprinkle freshly grated lemon zest for a bright, fresh contrast to the rich brown butter.
- Garnish and Serve: Top with microgreens or fresh herbs as a vibrant garnish. Serve the dish immediately while warm to enjoy the perfect texture and flavors.
Notes
- Use thawed ravioli if using frozen to ensure even cooking.
- Watch the butter closely while browning; it can quickly go from browned to burnt.
- Add lemon zest right before serving to maximize its fresh flavor.
- Adjust water quantity slightly if needed to ensure the ravioli steam properly without drying out.
- This dish pairs well with a light green salad or steamed vegetables for a complete meal.
