Cheese Ravioli with Lemon Basil Butter Sauce
Updated March 26, 2019
Cheese Ravioli with Lemon Basil Butter Sauce-this fresh and tasty recipe takes less than 30 minutes to make and is always a hit!
We are always trying to come up with quick and easy dinner recipes. We love sitting down at the dinner table as a family, but sometimes it is hard. We are busy and we know you all are too! That is why we like to have some ” go to” dinner recipes up our sleeves that take less than 30 minutes to make.
Our new favorite quick and easy recipe is Cheese Ravioli with Lemon Basil Butter Sauce. You can have this simple dish on your table in under 30 minutes. And the best part? You will feel like you are eating at a gourmet restaurant because this ravioli is amazing!
We didn’t make the ravioli from scratch because we are focusing on quick and easy. If you have time and want to make homemade ravioli, go for it, but sometimes it is nice to have a bag of cheese ravioli in the freezer. There is nothing wrong with cheating a little:)
And I promise you, once you pour the lemon basil butter sauce over the ravioli, it will taste homemade. The sauce is the star in this dish!
To make the lemon basil butter sauce, we used two Land O Lakes® Butter with Olive Oil & Sea Salt Half Sticks. We love using half sticks because they are individually wrapped to keep the butter tasting fresher longer.
Once the butter was melted, we added shallot, lemon zest, fresh lemon juice, and basil. That is it! So simple and SO good! I mean, can you really go wrong with a butter sauce? I don’t think so! Bring on the butter:)
We drizzled the lemon basil butter sauce over the cheese ravioli and sprinkled fresh Parmesan cheese and a little more basil for garnish. The flavors are light and refreshing, which makes this recipe perfect for summertime!
We are going to plant a ton of basil in our raised herb garden so I know we will be making Cheese Ravioli with Lemon Basil Butter Sauce all summer long! It’s a winner!
Cheese Ravioli with Lemon Basil Butter Sauce
Ingredients
- 22 ounces frozen cheese ravioli
- 2 Half Sticks ½ cup Land O Lakes® Butter with Olive Oil & Sea Salt
- 1 tablespoon minced shallot
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped basil
- Salt and black pepper to taste
- 1/3 cup shredded Parmesan cheese for garnish
- Extra basil for garnish optional
Instructions
- Bring a large pot of water to boil. Add a pinch of salt and cook ravioli according to package instructions. Drain and set aside.
- While the ravioli is cooking, make the butter sauce. In a small saucepan, melt the butter over medium heat. Add the shallot and cook until tender, about two minutes. Stir in the lemon zest, lemon juice, and basil. Cook for an additional 2 minutes. Season with salt and pepper, to taste.
- Pour the ravioli in a serving bowl. Pour lemon basil butter sauce over the ravioli and stir gently to combine. Garnish with Parmesan cheese and extra basil, if desired. Serve immediately.
Have you tried this recipe?
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Two Peas and Their Pod has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O’Lakes.
Great recipe! I made it this week, and it was delicious! Nicki
Just made this, I did not have the special butter so I used 1/4 butter and 1/4 olive oil. It was amazing
I tossed crumbled Italian sausage and tortellini in with this sauce and it was light and delicious. The lemon really compliments the dish. Thanks!
I made this tonight, it is absolutely delicious. I didn’t have shallots so I used a bit of onion,I used regular butter, added a of olive oil and a pinch of salt
I’m making this tonight with store bought frozen ravioli.
I’m going to change this recipe just a tidge. I’ve learned how to make brown butter so I will brown the butter, then add some parm and white wine into the sauce with the basil and maybe a teaspoon or two of minced garlic that comes in a tube. Wish I had some frozen, organic peas to add, but have fresh lemon and zest that I’m sure will add that brightness.
I’ll come back after dinner and let you know if the brown butter is worth the time and extra butter it takes to make the correct amount of brown butter to start the side building.
This recipe is awesome. Hopefully will be able to figure out how to follow this site.
So easy to prepare and absolutely delicious. Adding to my recepie book. Thanks for sharing.
I can’t find this butter in stick form, but I can find it in the tub. The sauce makes the dish. It’s restaurant quality and looks amazing. I use spinach and cheese ravioli and tend to make extra sauce if I make chicken cutlets on the side. Love it!! Have made quite a few times.
went really well with the dish I made . would recommend the sauce.
I made this tonight. Absolutely divine! I added fresh minced garlic in the pan when the shallots were almost ready ( l LOVE GARLIC). Thanks for this recipe, quick, easy and delicious!
I made this for two of us last night. Myself, the lover of all things food and my other half, an individual with the palette of an area rug. In the end I was shocked to hear, without prompting and mid-meal yet, “hey this is great!”
A dish almost frightening in its simplicity it steers clear of many a cook’s desire to overburden these classic flavors with layers of additional spice and technique so common in mid level quality chain restaurants over the last twenty years.
I don’t retain many recipes any more given the fact of having done so for decades, I’m running out of meals to prepare them all, even if for just a second time. But this one I will keep because it’s a wonderful eating experience and fast enough to save me time to find another I’ll prepare and then swear I won’t save.
I’ve made this a couple of times, but used just about 1/4 cup of olive oil and about 2 TB unsalted butter. Used a little chopped onion. Used all the lemon zest and juice. Delicious on mushroom ravioli! Garnish with freshly grated parm cheese and fresh basil. We love this simple recipe!
Made this with lemon ricotta ravioli from Trader Joe’s and added sautéed portabello mushrooms. Used 75% of butter amount – was delish.
I made this for dinner on Ash Wednesday. It was delicious! It would also be a great meal on a hot summer day. It is so nice and light. We will definitely be added it to our meal rotation. This is a family favorite dinner.
So glad it’s a favorite!
i was was looking for a lite & delicious sauce for the organic portabello mushrm & cheese ravioli i just bought at costco. after a few substitutions, 1/2 butter & evoo, garlic & red onion, i i will be making it tomorrow evening…YUM!
This was the most delicious pasta sauce! I made it with extra lemon juice (about 3T) and double the basil (I had it, what can I say?). We served it with spinach ravioli with a romaine salad and pesto vinaigrette. Everything dovetailed, but the star was the pasta. Beyond delicious! Thank you for this post!
The Ravioli with Lemon Basil sauce was delicious! Perfect for a warm summer evening when a red sauce would just be too heavy. We will be making this often.
I haven’t tried this yet but the butter you use comes w/oil olive & sea salt? Can I use regular butter and add olive oil.
You can just use regular butter. It will work great!