creamy ravioli

Ravioli in Creamy Parmesan Sauce

280 g/10 oz mushroom ravioli,

olive oil

unsalted butter

garlic cloves,

lemon juice

250 ml/1 cup cream 20% fat,

55 g/2 oz grated Parmesan

50 ml white wine, or chicken broth

tsp each: salt + black pepper

tsp red pepper flakes

sage leaves

55 g/2 oz roughly chopped walnuts

Get all the prep done before you start...

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.Bring a large pot filled with salted water to a boil. 

Heat oil in a skillet over medium. Add...

Heat oil in a skillet over medium. Add walnuts, toast until fragrant, about 2 minutes. Add sage leaves, cook until crispy, about 1 minute. Transfer to a plate layered with paper towel.

Reduce the heat to low and add butter....

Reduce the heat to low and add butter. When butter is melted, add garlic and cook until soft and fragrant, about 1 minute. Stir in lemon juice. Add white wine and simmer for 2 minutes. Season with salt and pepper. 

Pour in cream and bring to a boil,...

Pour in cream and bring to a boil, let simmer over low heat for 3 minutes. 

In the meantime, add ravioli to the pot...

In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.

Add Parmesan to the cream sauce, stir until...

Add Parmesan to the cream sauce, stir until combined. Simmer for 1 minute. Add ravioli and gently stir to coat ravioli with sauce. Add a splash of cooking water to thin out the sauce, if needed. Taste and adjust salt.

Serve topped with walnuts, crispy sage, red pepper...

Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!

This creamy lemon herb butter ravioli is the ultimate easy weeknight dinner! Caramelized shallots, tons of garlic, lemony goodness, fresh herbs, and more; swimming in a creamy, flavorfully rich, buttery sauce. Ready in under 30 minutes!

Creamy Lemon Herb Butter Ravioli

shallot,

tarragon, de-stemmed

thyme, de-stemmed

chicken broth

heavy whipping cream

white wine,

lemon zest

store-bought cheese ravioli (see recipe note)

parmigiano reggiano, plus more for topping

kosher salt and black pepper,

In a large non-stick skillet over medium-high heat, melt the butter. Once the butter is sizzling, add in the chopped shallot and stir together until the shallot becomes translucent and starts to turn golden brown, about 1-2 minutes.

Add in the garlic, stirring constantly to prevent the garlic from burning, for about 1 minute. Then sprinkle in the fresh tarragon + thyme leaves. Stir together until the herbs are fragrant, about 1 minute and then reduce the heat to medium.

Pour in the broth, cream, wine, and lemon juice along with the lemon zest. Stir everything together until fully combined. Add in the ravioli and carefully stir together to combine with the sauce. Cover the skillet with a lid to cook for about 5-7 minutes.

Uncover the skillet and give everything a good stir. At this stage the sauce will be somewhat thin. Sprinkle in the grated parmigiano reggiano cheese and stir together to combine. Remove the skillet from the heat- let the dish sit for 1-2 minutes. The residual heat will continue cooking the dish and the sauce will thicken. 

Season the lemon herb butter ravioli with salt and pepper, to taste- and sprinkle more grated parmigiano reggiano cheese on top, if desired. Serve immediately and enjoy!

Another fantastic and flavorful recipe, Quin! My favorite thing about it is that you’re able to achieve a complex and interesting sauce in such a short amount of time. Cannot wait to eat my leftovers today! LOL. Thank you for pouring so much love into everything you do and share. 5 stars! 💛 

The Best Pasta Dish I have ever made at home. It’s a lemon symphony. Tart, herbaceous and lovely.  Please do yourself a favor, and run to make this. It’s also a crowd pleaser! Enjoy! 

This recipe is so so so good! It isn’t too heavy and the lemon is so refreshing. It’s got a lovely flavor with the shallots and fresh herbs. I’ve tried many of her recipes and I have never been disappointed. One of my favorite chefs! Absolute perfection.

Holy Amaze-Balls was this good! I used the lemon ricotta ravioli from Trader Joes and followed the recipe to a T. We used a spoon to ladle every last bit of the sauce into our mouths. Thanks for sharing such a great recipe. I'm attempting your epic lemon rolls next that I saw on your insta feed. :-) 

This recipe was amazing! Not only delicious but easy to duplicate. My family loved it and wanted to know when I am making it again.

Delicious and so simple to make! You would think I slaved for hours! You did it again Quinn! Another winner!!

I made this for dinner tonight, using Trader Joe’s lemon ricotta ravioli. It comes together quickly so I recommend having everything chopped, zested, juiced, and grated before you start. It is delicious and very easy to make. 

Made this for a friend for lunch and we loved it so much that she went home and made it on her own for dinner that same day! It was truly amazing and would work on most any ravioli I bet and all year. I used Trader Joe’s pumpkin ravioli and it worked great. I love that you don’t have to pre-boil the ravioli so it’s truly a one-pot meal but looks and tastes so fancy! Will be making it over and over. 

Restaurant quality! I appreciate this easy recipe. 

Girl this was Too good! And I didn’t use an expensive wine neither.

Excellent! Wanted an easy, meatless meal after all of the Christmas cooking. Perfect. 

This was really delicious!  I used dry spices because it's what I had on hand.  The sauce is incredible.  I was looking for a recipe I could cook for my son that wasn't a tomato-based sauce because as much as I love them, they don't agree with him.  This recipe is one that I would definitely make again, and I've added it to my favorite recipes on Pinterest.  Thank you :-)

Excellent sauce and easy to make.  I used butternut squash ravioli and added asparagus at the same time as the ravioli.

This was amazing!! The sauce was so flavorful and I really didn’t have to substitute anything.
My sauce came out pretty thin even after following the instructions to a T and letting it thicken after 
Any tips?? 

This sauce was so good! I got the lemon ricotta ravioli from Trader Joe’s and wasn’t sure what type of sauce would pair well with it, so glad I found your recipe! I’m amazed at how good something so simple can be! 

This was awesome even with several subs! I used red onion instead of shallot, dried herbs instead of fresh (imagine how yummy fresh would be), and some open rose instead of the white wine. Used Rana brand lemon basil ricotta raviolis and added a little salt. Wow! I’m glad I have another package of ravioli — I’ll be making this one again! Thanks for a quick and delicious sauce!

A vendor at our  local weekly Farm Market had some fresh lemon ricotta ravioli - I am so glad that this recipe showed up in my search!! Holy smokes!  I followed the recipe to the letter - the result is a rich, subtly flavorful dish that had us just about licking the plate.  Do include the tarragon (I had dried and it was fine - I’m imagining how good the fresh herb would taste). And DO follow the advice to have all the ingredients prepped before you begin - this sauce comes together quickly.
I served this with fresh local rainbow trout roasted with a bit of garlic and some thin lemon slices.  (I found myself dipping the trout into the ravioli sauce ). A keeper of a recipe, for sure!  Thank you!

Excellent flavor! I did cut it in half though and I did not have fresh herbs on hand (except for parsley, which I added). I added some dried herbs but next time I'll definitely have fresh on hand. I did not read the blog because I needed something in a pinch so I boiled  my frozen Ravioli...next time I'll cook it in the sauce because the sauce is thin and the ravioli starch would definitely tighten it up. I used plain whipping cream and the sauce did not break. This recipe will definitely go in my keeper recipe book. A bit of garlic bread and help sop up this scrumptious sauce.

Ravioli in creamy Parmesan sauce, topped with walnuts and crispy sage.

mushroom ravioli (or with your favorite filling)

garlic

cream 20% fat (or half-and-half, at room temperature)

Parmesan

dry white wine (or chicken broth)

salt

tsp black pepper

¼ tsp red pepper flakes

walnuts (roughly chopped)

chopping

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.

boiling

Bring a large pot filled with salted water to a boil. 

toasting

cooking

simmering

tossing

serving

Ik heb het reeds gemaakt en het was om duimen en vingers af te likken ;)
Heb binnenkort bezoek en zou dit willen klaarmaken als voorgerecht , voor 12 personen.
Denk je dat ik de saus vooraf kan maken zodat ik ze enkel nog moet opwarmen?

A very easy and delicious sauce for ravioli!!!   I loved it with some vegan walnut filled ravioli.  I will definitely make this one again, and I'm looking forward to trying some of your other recipes too.  Thanks!

This was easy to make and tasted wonderful. The walnuts and fried sage were great toppers and sent this to the next level. Thanks for the recipe Anna!

Made it twice already, absolutely fantastic, very tasty with the walnuts and sage.
Used 200ml cream otherwise it wasn’t thick enough, but maybe it needed more simmering!

Had to throw out this attempt. The lemon addition prior to adding the half and half was the problem. Shouldn’t the lemon be added to the end since it doesn’t fair well to heat and loses the fresh flavor.

This was excellent. I subscribe to the NYT cooking and have yet to find such a divine recipe. Thank you! I will be trying more of your recipes in the future

Great flavor! Loved the addition of walnuts.

Made this for dinner added mushrooms and fresh basil instead of walnuts and sage- was absolutely fantastic definitely will make again

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