Brown Butter and Lemon Toasted Skillet Ravioli
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 to 4 people
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Course
Main Course
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Cuisine
American
Brown Butter and Lemon Toasted Skillet Ravioli
Description
Brown Butter and Lemon Toasted Skillet Ravioli combines thawed, uncooked cheese ravioli toasted in butter until golden and crisp, then steamed to fully cook inside. The butter is browned to develop nutty notes before adding ravioli in a single layer, ensuring a crisp outside. After toasting on both sides, water is added and the ravioli are covered to steam until tender. Finishing the dish with remaining butter, lemon zest, ricotta cheese, and microgreens creates a layered flavor and texture.
The butter browning technique lends a deeper taste, while the lemon zest introduces brightness. Toasting gives a slightly firm, crisped noodle exterior contrasting with soft pasta and creamy ricotta. Serving immediately prevents sogginess and maintains texture. This method transforms ordinary ravioli into a skillet dish with crispness and fresh accents.
This preparation works well as a warm appetizer or light main course. The richness of butter and cheese pairs with the acidity of lemon and fresh herbs to balance the dish.
Ingredients
- 6 tablespoons butter salted
- 1 pound cheese ravioli thawed if frozen, uncooked
- ⅓ cup water
- 1 lemon zest freshly grated
- 1 cup ricotta cheese
- microgreens for serving, or fresh herbs
- salt kosher salt
- black pepper kosher salt
Instructions
- Heat 4 tablespoons of the butter in a large skillet over medium heat. Let it bubble, turning the pan occasionally. As soon as the first brown bits appear, add the ravioli in a single layer. You want the ravioli to be uncooked, but not frozen.
- Toast the ravioli until golden on one side, about 2 to 3 minutes per side. Flip the ravioli and let it get super golden and crisp on the other side.
- Add the water to the pan and cover. Let it steam for 5 to 8 minutes, until the ravioli is tender and soft.
- Remove the lid and toss the ravioli. Add in the last 2 tablespoons of butter. Sprinkle with freshly cracked black pepper. Add salt if needed - I find that I don’t really need it for this recipe!
- Add a few dollops of ricotta cheese, the zest of one lemon and fresh herbs or a handful of microgreens. Serve immediately.
User Reviews
Overall Rating
5
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