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Sweet Toasted Skillet Ravioli with Lemon & Brown Butter. picture

Toasted Skillet Ravioli with Lemon & Brown Butter.

Golden skillet-toasted ravioli finished with brown butter, lemon zest, ricotta, and fresh herbs for a bright, crisp weeknight treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tablespoons salted butter
  • 1 pound uncooked cheese ravioli thawed if frozen
  • 1/3 cup water
  • 1 lemon zest, freshly grated
  • 1 cup ricotta cheese
  • microgreens or fresh herbs for serving
  • kosher salt and pepper

Equipment

  • Large Skillet
  • Spatula or tongs
  • Microplane or grater
  • Measuring cups and spoons

Method
 

  1. Melt 4 tablespoons of the butter in a large skillet over medium heat until it bubbles and begins to turn golden, swirling the pan occasionally.
  2. Add the uncooked (thawed if previously frozen) cheese ravioli in a single layer and toast without crowding, about 2 to 3 minutes per side, until golden and crisp.
  3. Pour in 1/3 cup water, cover the skillet, and steam the ravioli for 5 to 8 minutes, until tender and cooked through.
  4. Remove the lid, toss the ravioli gently, and add the remaining 2 tablespoons of butter to the pan; let it melt and brown slightly, then season with freshly cracked black pepper and salt to taste.
  5. Top with dollops of ricotta, sprinkle the freshly grated lemon zest, and finish with microgreens or chopped fresh herbs; serve immediately.

Notes

  • Use thawed ravioli so the center cooks through when steamed.
  • Watch the butter closely when browning to avoid burning.
  • Adjust salt after tasting since some ravioli are already salty.
  • Serve right away for best texture.