If you’re craving a restaurant-worthy comfort dish that lands on your table in less than 30 minutes, Brown Butter and Lemon Toasted Skillet Ravioli will have you swooning after the very first bite. Plump, cheesy ravioli are pan-fried until gorgeously golden, then tossed in a nutty brown butter and bright lemon sauce that clings to every edge. The irresistible aroma of garlic and a sprinkling of fresh herbs make this dish feel utterly special, even though it’s incredibly simple. Whether it’s for a cozy date night or a quick weeknight treat, Brown Butter and Lemon Toasted Skillet Ravioli strikes the perfect balance between indulgent and effortless.
Ingredients You’ll Need
This recipe keeps things simple with just a handful of ingredients, but each one brings so much to the table. You’ll find that every element — from the pillowy ravioli to the toasty brown butter and zesty lemon — adds beautiful flavor, texture, or color to the finished dish.
- Refrigerated cheese ravioli (10 oz): Choose your favorite brand for little pockets of rich, creamy cheese that crisp up to perfection.
- Unsalted butter (3 tablespoons): The key to getting that heavenly, nutty brown butter flavor — don’t substitute this one!
- Olive oil (1 tablespoon): Blends with butter to prevent burning and boosts the ravioli’s crispiness.
- Garlic, minced (2 cloves): Adds deeply savory, aromatic flavor to the sauce.
- Lemon zest and juice (from 1 lemon): Brightens up the dish and balances the richness of the butter and cheese.
- Red pepper flakes (1/4 teaspoon, optional): For those who like a subtle kick — adjust to taste or skip if you prefer mild flavors.
- Salt and black pepper: Essential for seasoning every layer of flavor; don’t skimp!
- Grated Parmesan cheese (1/4 cup): Sprinkled over the top for a salty, umami finish and melty goodness.
- Chopped fresh parsley (2 tablespoons): Brings a burst of color and freshness right at the end.
How to Make Brown Butter and Lemon Toasted Skillet Ravioli
Step 1: Boil and Dry Your Ravioli
Bring a large pot of generously salted water to a boil and cook your cheese ravioli according to package instructions. Once they’re just tender, drain them carefully and lay them out in a single layer on paper towels. Give them a gentle pat — removing excess moisture here is your secret weapon to crispy, golden perfection in the skillet later on.
Step 2: Brown the Butter and Sauté the Garlic
In your largest skillet, melt the butter with olive oil over medium heat. Let the butter foam, then begin to watch it closely as it turns golden and releases a nutty, almost caramel-like fragrance. This should take about 3 to 4 minutes. Stir in the minced garlic and, if using, red pepper flakes. Sauté just until the garlic is fragrant, about 30 seconds — you don’t want it to burn, just to bloom into the delicious fat.
Step 3: Toast the Ravioli
Add the drained and slightly dried ravioli to the skillet in a single layer, letting each piece touch the hot pan. Let them sizzle without moving for 3 to 4 minutes, then gently flip and crisp up the other side. You’re aiming for little pockets of ravioli that are crunchy and deeply golden on both faces, with gooey cheese still tucked inside.
Step 4: Brighten with Lemon and Season
Zest the whole lemon directly over the hot skillet, then squeeze in the juice. Immediately season the pan with salt and a good crack of black pepper. Gently toss everything together so that each ravioli is coated in that luscious brown butter and shimmering with lemon zest and juice. The fragrance at this stage is out of this world!
Step 5: Finish with Parmesan and Parsley
Pull the skillet off the heat and shower the ravioli with a fresh snowfall of grated Parmesan and a generous handful of chopped parsley. The cheese will melt slightly over the warm pasta, and the herbs will give you that final pop of color and lift. Serve your Brown Butter and Lemon Toasted Skillet Ravioli straight from the pan and enjoy every moment.
How to Serve Brown Butter and Lemon Toasted Skillet Ravioli
Garnishes
The finishing touches make all the difference. I love to finish Brown Butter and Lemon Toasted Skillet Ravioli with a tangle of extra lemon zest, another sprinkle of Parmesan, and maybe a quick grind of black pepper. If you want a little heat, a final pinch of red pepper flakes will wake up your palate. Even a drizzle of good olive oil right before serving makes this dish taste truly luxe.
Side Dishes
This rich, flavorful skillet ravioli pairs perfectly with a light, crisp side. A simple arugula salad with a lemony vinaigrette keeps dinner feeling bright, or try some roasted broccoli or asparagus for extra veg and color. For an extra treat, warm up a few slices of crusty bread to soak up all that brown butter lemon sauce left on your plate.
Creative Ways to Present
For casual nights, serve Brown Butter and Lemon Toasted Skillet Ravioli family-style in your prettiest skillet — the golden pasta looks stunning right in the pan. Hosting a special dinner? Dish it up in shallow bowls with a few big shavings of Parmesan and microgreens for an elegant touch. Or stack the ravioli on a wooden board with lemon wedges on the side for an appetizer-style presentation that’s hands-on and fun.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few extra pieces, store leftover Brown Butter and Lemon Toasted Skillet Ravioli in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days. Allow them to cool completely before storing to prevent sogginess, and don’t forget to tuck a little extra Parmesan and parsley in with them for easy reheating.
Freezing
To freeze, arrange cooked and cooled ravioli in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. This helps prevent them from sticking together. They’ll keep well for up to 2 months. Although the ravioli will lose a touch of crispness after freezing, they still reheat beautifully for a quick, homemade meal at any time.
Reheating
The best way to reheat Brown Butter and Lemon Toasted Skillet Ravioli is right back in a skillet. Add a splash of olive oil or butter and sauté over medium heat until warmed through and the edges crisp up again. The oven also works well: place single layers of ravioli on a baking sheet and heat at 350°F until sizzling and hot, about 10 minutes. Avoid microwaving for the best texture.
FAQs
Can I use frozen ravioli instead of refrigerated?
Absolutely! Just thaw the frozen ravioli completely and pat them dry with paper towels before toasting in the skillet. Frozen ravioli work just as well for Brown Butter and Lemon Toasted Skillet Ravioli, as long as you avoid any excess moisture that might interfere with crisping.
What’s the secret to getting ravioli crispy, not soggy?
Two things: make sure your cooked ravioli are as dry as possible before pan-frying, and don’t crowd the pan. If you like, lightly dusting the ravioli with flour before frying makes them even crispier — an optional step worth trying if you love crunch!
Can I make this recipe gluten free?
Yes! Simply use your favorite gluten free ravioli. Follow the same instructions, but be gentle when toasting, as gluten free pasta can be a bit more delicate. Everything else in Brown Butter and Lemon Toasted Skillet Ravioli is naturally gluten free.
Is this recipe good for meal prep?
It’s best enjoyed fresh, but you absolutely can meal prep the components. Boil the ravioli and brown the butter ahead of time, then pan-fry and finish with lemon, Parmesan, and parsley just before serving for the freshest flavor and best textures. Leftovers still shine for quick lunches, too!
What other fillings work in this recipe?
Cheese ravioli are classic, but don’t hesitate to swap in spinach, mushroom, or even meat-filled ravioli for your Brown Butter and Lemon Toasted Skillet Ravioli. The brown butter lemon sauce is incredibly versatile and complements a wide range of flavors.
Final Thoughts
If you’re looking for a guaranteed crowd-pleaser that feels both cozy and gourmet, you have to give Brown Butter and Lemon Toasted Skillet Ravioli a spot on your menu. With its golden, crispy edges and bright, savory sauce, it’s the kind of dish you’ll dream about and want to make again and again. Give it a whirl — and get ready for rave reviews at your table!
Print
Brown Butter and Lemon Toasted Skillet Ravioli Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Indulge in the rich flavors of brown butter and zesty lemon with this delightful toasted skillet ravioli recipe. Perfect for a quick and easy weeknight dinner, these crispy ravioli are coated in a savory sauce that will have your taste buds dancing.
Ingredients
Ravioli:
- 10 oz refrigerated cheese ravioli
Brown Butter Sauce:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- zest and juice of 1 lemon
- 1/4 teaspoon red pepper flakes (optional)
- salt and black pepper to taste
Garnish:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Ravioli: Boil ravioli according to package instructions. Drain and pat dry.
- Make the Brown Butter Sauce: In a skillet, melt butter and olive oil until browned. Add garlic and red pepper flakes.
- Toast the Ravioli: Pan-fry ravioli until crispy. Toss with lemon zest, juice, salt, and pepper.
- Finish and Serve: Sprinkle with Parmesan and parsley before serving.
Notes
- Try different ravioli varieties for a unique twist.
- Dust ravioli with flour for extra crispiness.
- Pair with a green salad or roasted veggies.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 65mg
