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Homemade Toasted Skillet Ravioli with Lemon & Brown Butter. recipe photo

Toasted Skillet Ravioli with Lemon & Brown Butter.

Crisp toasted ravioli finished with lemon, brown butter, and ricotta for a simple, bright weeknight dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Equipment

  • Large Skillet
  • Grater
  • Spatula or tongs
  • lid or large plate (for covering)

Ingredients
  

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

Instructions
 

  • Melt 4 tablespoons of the butter in a large skillet over medium heat and let it bubble, swirling the pan occasionally until the butter begins to brown and develop nutty aroma and brown bits.
  • Add the ravioli in a single layer (use thawed, not frozen ravioli) and toast without crowding, about 2 to 3 minutes per side, until golden and crisp.
  • Pour the 1/3 cup water into the skillet and immediately cover to steam the ravioli for 5 to 8 minutes, until the pasta is tender.
  • Remove the lid, toss the ravioli gently, and add the remaining 2 tablespoons of butter to the pan; stir until melted and coating the ravioli. Season with freshly cracked black pepper and salt if needed.
  • Top the ravioli with dollops of ricotta, sprinkle with the grated lemon zest, and finish with microgreens or chopped fresh herbs; serve immediately.

Notes

  • Use thawed ravioli for best results.
  • Watch the butter closely to avoid burning when browning.
  • Adjust salt after tasting because ricotta and ravioli may already be seasoned.