Brown Butter and Lemon Toasted Skillet Ravioli Recipe

If you’re looking for a dish that brings crispy, golden bites of cheesy goodness with a fresh, vibrant twist, I can’t recommend the Brown Butter and Lemon Toasted Skillet Ravioli enough. This recipe transforms simple store-bought ravioli into a show-stopping pan-toasted delight, where nutty browned butter meets zesty lemon and creamy ricotta for a perfect balance of flavors and textures. It’s everything you love about Italian comfort food but with a fun, crispy edge that will have everyone asking for seconds.

Ingredients You’ll Need

These ingredients are wonderfully straightforward but each plays a crucial role in creating the amazing flavor and texture of the Brown Butter and Lemon Toasted Skillet Ravioli. From the richness of butter to the fresh burst of lemon zest, every component enhances the dish beautifully.

• 6 tablespoons salted butter: This is the star for achieving that irresistible browned butter flavor which adds depth and richness.
• 1 pound uncooked cheese ravioli: Choose quality stuffed ravioli—thawed if frozen—this is the base that carries all the toasted, buttery goodness.
• ⅓ cup water: Used to gently steam the ravioli to tender perfection after toasting, ensuring a soft, creamy inside.
• 1 lemon (zest freshly grated): Adds a bright, refreshing citrus note that cuts through the richness and lifts the entire dish.
• 1 cup ricotta cheese: Creamy dollops of ricotta provide a cooling, mild contrast to the crispy ravioli.
• Microgreens or fresh herbs: For a fresh pop of color and added aroma when serving.
• Kosher salt and pepper: Essential seasonings to enhance all the natural flavors.

How to Make Brown Butter and Lemon Toasted Skillet Ravioli

Step 1: Brown the Butter

Start by heating 4 tablespoons of salted butter in a large skillet over medium heat. Let it bubble gently as you swirl the pan occasionally, watching carefully for those aromatic brown specks to form. This simple step develops the rich, nutty flavor that makes this dish so special. Be patient—this browned butter forms the flavorful foundation of the entire recipe.

Step 2: Toast the Ravioli

Once the butter shows the first brown bits, lay your uncooked (but thawed if frozen) cheese ravioli in one even layer in the skillet. Let them toast without disturbing for about 2 to 3 minutes until the bottoms turn a deep golden brown. Then flip them carefully to achieve that equally gorgeous golden exterior on the other side. This process adds a crisp, delightful texture that’s utterly addictive.

Step 3: Steam to Tender Perfection

Pour in ⅓ cup of water and immediately cover the skillet with a lid. This steaming step softens the ravioli interiors while keeping those lovely toasted crusts intact. Let them steam for 5 to 8 minutes, just until tender and soft—which perfectly complements that golden crunch you worked so hard to achieve.

Step 4: Finish with Butter, Seasoning, and Toss

Remove the lid and stir the ravioli gently. Add the remaining 2 tablespoons of butter to the skillet and allow it to melt into the ravioli, coating them in buttery goodness once again. Season with freshly cracked black pepper and taste for salt—you might find the dish perfectly balanced without any additional salt thanks to the salted butter and cheese filling.

Step 5: Add Lemon Zest and Ricotta

Turn off the heat and finish by adding dollops of creamy ricotta cheese over the warm ravioli. Sprinkle the freshly grated lemon zest generously on top and scatter fresh herbs or a handful of microgreens for a beautiful, fresh garnish. Serve this dish immediately while it’s still warm and irresistibly fragrant.

How to Serve Brown Butter and Lemon Toasted Skillet Ravioli

Garnishes

Adding fresh microgreens or herbs like basil or parsley gives an appealing color contrast and an herbal brightness. The ricotta dollops cool down each crispy bite, while the lemon zest offers an essential citrus zing that keeps this dish feeling fresh and vibrant even though it’s rich and comforting.

Side Dishes

This dish is quite a star on its own but pairs beautifully with light, crisp salads such as arugula with a simple vinaigrette or a fresh tomato and cucumber salad. Roasted or steamed vegetables with a squeeze of lemon also complement the Brown Butter and Lemon Toasted Skillet Ravioli perfectly, balancing richness with freshness.

Creative Ways to Present

For a fun twist, try serving your toasted ravioli on individual plates with an extra drizzle of browned butter and a sprinkling of Parmesan cheese. You can even experiment with adding toasted pine nuts or a sprinkle of chili flakes for a bit of heat. Serving with lemon wedges for an extra squeeze allows everyone to customize their citrus punch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brown Butter and Lemon Toasted Skillet Ravioli in an airtight container in the refrigerator. It’s best enjoyed within 2 days for maximum freshness, as the toasted exterior can soften over time.

Freezing

If you want to freeze leftovers, place them in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. This keeps each ravioli separate and helps preserve texture. Frozen ravioli can be kept for up to 1 month.

Reheating

To reheat, gently warm the ravioli in a skillet over medium-low heat with a small splash of butter or olive oil to bring back some crispness. Avoid microwaving if possible, as that can make the ravioli soggy and lose that signature toastiness.

FAQs

Can I use frozen ravioli straight from the freezer?

For the best texture, it’s recommended to thaw frozen ravioli before toasting so they cook evenly and crisp up nicely. Cooking frozen ravioli directly in the pan may result in uneven cooking and soggy spots.

What type of butter works best for this recipe?

Salted butter is ideal because it brings a balanced flavor and helps season the dish naturally. You can use unsalted butter if preferred, but be sure to add salt to taste.

Is this recipe suitable for other ravioli fillings?

Absolutely! Cheese ravioli is traditional here, but you can try this technique with spinach, mushroom, or even meat-filled ravioli for a delicious twist. Just adjust cooking times to ensure fillings heat through properly.

Can I make this vegan or dairy-free?

To make a dairy-free version, use vegan butter and a plant-based ricotta substitute. The toasting technique will still work, and lemon zest brings fresh brightness that pairs well with non-dairy versions.

What wine pairs well with Brown Butter and Lemon Toasted Skillet Ravioli?

A crisp, citrusy white wine like Sauvignon Blanc or Pinot Grigio complements the lemon and butter flavors perfectly, balancing richness with refreshing acidity.

Final Thoughts

I promise once you try the Brown Butter and Lemon Toasted Skillet Ravioli, it will quickly become one of your favorite weeknight treats. It’s a delightfully simple dish that feels indulgent, bright, and comforting all at once. Crisp on the outside, tender on the inside, with bursts of lemon and creamy ricotta—it’s pure magic in every bite. Give it a whirl and watch how this humble ravioli transformation becomes your new go-to!

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