Creamy Lemon Herb Butter Ravioli
This creamy lemon herb butter ravioli is the ultimate easy weeknight dinner! Caramelized shallots, tons of garlic, lemony goodness, fresh herbs, and more; swimming in a creamy, flavorfully rich, buttery sauce. Ready in under 30 minutes!

Y’all, there are no words to express how much I love this newest recipe! I’ll be honest- homemade ravioli is great and all but have you ever saved yourself time and got it at the store, ha! All jokes aside, this creamy ravioli situation is hitting all of the high notes. I enjoy developing quick + easy meals and by the look at my website stats, you all love it as well. And this one is no exception!
DISCLOSURE: This post is sponsored by Go Bold With Butter, yum. They reached out to me to partner together to talk about all things butter, and well, this is my dream partnership lol. When it comes to cooking and baking and everything in between; butter is the secret ingredient that amps up almost anything. You already know that butter is best around these parts! 🧈
Creamy Lemon Herb Butter Ravioli
Let’s talk about this beauty! If you love pasta and anything saucy, this creamy ravioli stunner is your newest friend! This dish is bright + zippy, loaded with fresh herbs, and packed with big flavor– I already know you’ll be just as obsessed. We make this one quite often in the BBR household!
Ingredients Needed For This Recipe
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- unsalted butter: big time flavor enhancer!
- shallot: adds a nice delicate and sweet flavor.
- garlic cloves: huge garlic flavor in every bite.
- herbs: fresh tarragon + fresh thyme, delish.
- chicken broth: makes up the sauce.
- heavy cream: the best for ultra creaminess.
- white wine: balances the other flavors with some acidity.
- lemon juice + lemon zest: bright lemony goodness!
- cheese ravioli: store-bought for quickness.
- salt/pepper: as needed, to taste.
Why You’ll Love This Creamy Ravioli
- SO EASY! This is a quick weeknight (or any night!) type of dinner. Everything comes together easily and under 30 minutes!
- ONE PAN BEAUTY! This entire dish whips up in one single skillet. No additional pot needed to boil the ravioli or anything else.
- JUST DAMN GOOD! I could go on and on as to why you’ll love this creamy lemon herb butter ravioli but to put it plain and simple…this recipe has big lip-smacking flavor and is just damn good, peeps.
Let’s Make Creamy Lemon Herb Butter Ravioli
(Note: please see the recipe card directly below for the complete written instructions.)
- In a large pan, melt the butter and sauté the shallot.
- Add in the garlic and fresh herbs and cook until fragrant.
- Pour in the broth, cream, and wine along with the lemon juice + zest.
- Add in the ravioli and stir together with the sauce.
- Cover the pan and let everything cook together.
- Uncover the pan and sprinkle in the cheese.
- Allow the dish to sit for the sauce to thicken.
- Serve the creamy lemon herb butter ravioli immediately, yummo!
This recipe is giving you easy and simple restaurant-worthy vibes right at home. Quin’s hot take ⇢ A touch of tartness from the lemon, the freshness from the lightly fried tarragon + thyme, and the cheesy, buttery savoriness throughout every bite. It’s the combination of goodness all up in this dish, for me.
If You Love One Pan Recipes…
- Southern Fried Cabbage and Sausage
- Chicken with Caper Cream Sauce
- Easy Skillet Lasagna
- One-Pot Creamy Beef Pasta
- Sausage and Peppers
- Creamy Salmon Piccata
Tips + Tricks For Recipe Success
I know that you all love to customize your heart out, ha! Here’s some anticipated FAQs for this creamy lemon herb butter ravioli recipe ♡
⇢ Heavy cream substitute? This one is tricky because heavy whipping cream is the main reason this creamy ravioli dish is, well, creamy. I have not tested using any other types of cream. You can experiment with coconut cream- although, it may alter the taste of this dish. And using milk or half and half might curdle/break the sauce. Feel free to experiment at your own risk.
⇢ Do I have to use wine? Absolutely not! For those that do not consume alcohol or don’t have wine, you can omit this entirely. The white wine acts as a flavor enhancer but without it the sauce will still come out beautifully.
⇢ Let’s talk ravioli. For simplicity, I use refrigerated cheese ravioli. You can typically find this within your local grocery store in the refrigerated pasta section. I find cheese ravioli to be the best as opposed to meat-filled or those other flavor-filled versions. Cheese ravioli allows the flavors within this recipe to shine. Additionally, you can use frozen ravioli if you need to; however, be sure to adjust the cooking time. Frozen ravioli will need to cook for longer.
⇢ Do I need to boil the ravioli? Nah. The ravioli is going to cook through along with the sauce in the same pan. That is one of the elements that allows the sauce to thicken because of the ravioli starches that release when cooking.
⇢ Mix-ins/Add-ons. If you wanna amp up the greens here, I recommend adding about 2 handfuls of fresh baby spinach. Also, other great mix-ins include: sweet corn, fresh basil, frozen/fresh peas, sun-dried tomatoes, and sautéed mushrooms. Just add these in when you add in the ravioli, extra yum.
⇢ Storing leftovers? This is a dish that I truly feel shines its best right after cooking. Reheating ravioli just doesn’t hit the same as it does day-of, #ijs. Alternatively, if needed, you can store any leftovers inside of an airtight container for 2-3 days. I recommend reheating the creamy ravioli on the stove (the same way it was cooked initially) to loosen up the sauce just right.
I’m digging this creamy ravioli beauty so much and I sure do hope y’all enjoy it just the same. If you love lemon tings don’t miss these lemon sweet rolls, these lemon butter scallops with risotto, or my lemon pepper chicken wings, triple swoon. Already cannot wait to see all of the delicious recreations! Xo.
PrintCreamy Lemon Herb Butter Ravioli
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: American
Description
This creamy lemon herb butter ravioli is the ultimate easy weeknight dinner! Caramelized shallots, tons of garlic, lemony goodness, fresh herbs, and more; swimming in a creamy, flavorfully rich, buttery sauce. Ready in under 30 minutes!
Ingredients
- 4 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 4 cloves of garlic, finely minced
- 1 tablespoon fresh tarragon, de-stemmed
- 1 tablespoon fresh thyme, de-stemmed
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 1 pound store-bought cheese ravioli (see recipe note)
- 1/3 cup freshly grated parmigiano reggiano, plus more for topping
- kosher salt and freshly ground black pepper, to taste
Instructions
- In a large non-stick skillet over medium-high heat, melt the butter. Once the butter is sizzling, add in the chopped shallot and stir together until the shallot becomes translucent and starts to turn golden brown, about 1-2 minutes.
- Add in the garlic, stirring constantly to prevent the garlic from burning, for about 1 minute. Then sprinkle in the fresh tarragon + thyme leaves. Stir together until the herbs are fragrant, about 1 minute and then reduce the heat to medium.
- Pour in the broth, cream, wine, and lemon juice along with the lemon zest. Stir everything together until fully combined. Add in the ravioli and carefully stir together to combine with the sauce. Cover the skillet with a lid to cook for about 5-7 minutes.
- Uncover the skillet and give everything a good stir. At this stage the sauce will be somewhat thin. Sprinkle in the grated parmigiano reggiano cheese and stir together to combine. Remove the skillet from the heat- let the dish sit for 1-2 minutes. The residual heat will continue cooking the dish and the sauce will thicken.
- Season the lemon herb butter ravioli with salt and pepper, to taste- and sprinkle more grated parmigiano reggiano cheese on top, if desired. Serve immediately and enjoy!
Notes
- Please read the blog post in its entirety for more tips + tricks.
- You can substitute parmigiano reggiano cheese for freshly grated parmesan cheese.
- No need to previously boil the ravioli as it will cook within the sauce.
Keywords: ravioli, creamy ravioli, lemon herb sauce, one pan meals
38 Comments on “Creamy Lemon Herb Butter Ravioli”
Another fantastic and flavorful recipe, Quin! My favorite thing about it is that you’re able to achieve a complex and interesting sauce in such a short amount of time. Cannot wait to eat my leftovers today! LOL. Thank you for pouring so much love into everything you do and share. 5 stars! 💛
★★★★★
Hey Brittni! This is so sweet, thank you, I’m so glad you enjoyed this recipe! 🙂
The Best Pasta Dish I have ever made at home. It’s a lemon symphony. Tart, herbaceous and lovely. Please do yourself a favor, and run to make this. It’s also a crowd pleaser! Enjoy!
★★★★★
Hey Chef! I’m happy you enjoyed my ravioli recipe and it’s an even greater joy to hear this feedback from a chef themselves 🙂
This recipe is so so so good! It isn’t too heavy and the lemon is so refreshing. It’s got a lovely flavor with the shallots and fresh herbs. I’ve tried many of her recipes and I have never been disappointed. One of my favorite chefs! Absolute perfection.
★★★★★
Hi Mandy! This recipe is one of my favorites, glad you loved the flavors as well, thank you for these words 🙂
Holy Amaze-Balls was this good! I used the lemon ricotta ravioli from Trader Joes and followed the recipe to a T. We used a spoon to ladle every last bit of the sauce into our mouths. Thanks for sharing such a great recipe. I’m attempting your epic lemon rolls next that I saw on your insta feed. 🙂
★★★★★
Hi there- lol @ using a spoon to ladle the sauce, ha! Love to hear this feedback and I hope you love my lemon rolls 🙂
This recipe was amazing! Not only delicious but easy to duplicate. My family loved it and wanted to know when I am making it again.
★★★★★
Hi Megan! Yay, always a pleasure to hear when the whole family enjoys a recipe 🙂
Delicious and so simple to make! You would think I slaved for hours! You did it again Quinn! Another winner!!
★★★★★
Hi Erica! Aww thanks so much, so happy you enjoyed my recipe 🙂
I made this for dinner tonight, using Trader Joe’s lemon ricotta ravioli. It comes together quickly so I recommend having everything chopped, zested, juiced, and grated before you start. It is delicious and very easy to make.
★★★★★
Hi Elizabeth! That TJ’s ravioli sounds delicious and I’m so glad you enjoyed this recipe 🙂
Made this for a friend for lunch and we loved it so much that she went home and made it on her own for dinner that same day! It was truly amazing and would work on most any ravioli I bet and all year. I used Trader Joe’s pumpkin ravioli and it worked great. I love that you don’t have to pre-boil the ravioli so it’s truly a one-pot meal but looks and tastes so fancy! Will be making it over and over.
★★★★★
Hi Schyler, yayyy, love hearing that you enjoyed this recipe (I need to try that pumpkin ravioli myself!) 🙂
I don’t think I have fresh tarragon in my area. Would dried work? If so, same amount?
Hi Angela- you can use dried tarragon, and yes, same amount 🙂
Restaurant quality! I appreciate this easy recipe.
★★★★★
Girl this was Too good! And I didn’t use an expensive wine neither.
★★★★★
Hi Anquinette- So happy you enjoyed this dish, love to hear it! 🙂
Yes ma’am! Even my husband and children were like OMG! I sautéed some chicken breasts to lay on top of the pasta and baby baby baby! They’re like, can we eat this again?! I used 2packages of Target’s 9oz four cheese raviolis. You truly are a hero for this one skillet meal! 🙌🏾
Excellent! Wanted an easy, meatless meal after all of the Christmas cooking. Perfect.
★★★★★
This was really delicious! I used dry spices because it’s what I had on hand. The sauce is incredible. I was looking for a recipe I could cook for my son that wasn’t a tomato-based sauce because as much as I love them, they don’t agree with him. This recipe is one that I would definitely make again, and I’ve added it to my favorite recipes on Pinterest. Thank you 🙂
★★★★★
Hi Vicki- so happy to hear this feedback, thanks so much for leaving this review! 🙂
Our family really doesn’t like tarragon. Is there another herb you’d recommend or just omit it?
Hi there- you can swap with an herb of your choice or omit entirely.
Excellent sauce and easy to make. I used butternut squash ravioli and added asparagus at the same time as the ravioli.
★★★★★
This is amazing! Thank you!
★★★★★
This was amazing!! The sauce was so flavorful and I really didn’t have to substitute anything.
My sauce came out pretty thin even after following the instructions to a T and letting it thicken after
Any tips??
★★★★★
Hi Angela- Glad you enjoyed! For the sauce, you could always sprinkle in more cheese to help thicken! 🙂
This sauce was so good! I got the lemon ricotta ravioli from Trader Joe’s and wasn’t sure what type of sauce would pair well with it, so glad I found your recipe! I’m amazed at how good something so simple can be!
★★★★★
This was awesome even with several subs! I used red onion instead of shallot, dried herbs instead of fresh (imagine how yummy fresh would be), and some open rose instead of the white wine. Used Rana brand lemon basil ricotta raviolis and added a little salt. Wow! I’m glad I have another package of ravioli — I’ll be making this one again! Thanks for a quick and delicious sauce!
★★★★
A vendor at our local weekly Farm Market had some fresh lemon ricotta ravioli – I am so glad that this recipe showed up in my search!! Holy smokes! I followed the recipe to the letter – the result is a rich, subtly flavorful dish that had us just about licking the plate. Do include the tarragon (I had dried and it was fine – I’m imagining how good the fresh herb would taste). And DO follow the advice to have all the ingredients prepped before you begin – this sauce comes together quickly.
I served this with fresh local rainbow trout roasted with a bit of garlic and some thin lemon slices. (I found myself dipping the trout into the ravioli sauce ). A keeper of a recipe, for sure! Thank you!
★★★★★
Hi Kathy- love this review, thanks so much for taking the time to leave these words. And so glad you enjoyed this ravioli as well! 🙂
I love it when I find a recipe that’s quick and easy to make, delicious and doesn’t use every pot and pan in your kitchen. This one’s a definite keeper. Thanks so much for sharing Quin!
This was soooo delicious and the sauce was absolutely amazing. Made yesterday night (with gluten free ravioli) and it made the perfect nice birthday dinner – restaurant quality! I was a little nervous because I forget to thaw the ravioli (I bought frozen), so I added them completely frozen, but it still turned out perfect.
Hi Jennifer- Love to hear it, so glad you enjoyed the recipe! 🙂