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!

creamy ravioli in purple skillet on purple surface

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!

creamy lemon herb butter ravioli on white plates with beige linen on purple surface

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

  1. SO EASY! This is a quick weeknight (or any night!) type of dinner. Everything comes together easily and under 30 minutes!
  2. ONE PAN BEAUTY! This entire dish whips up in one single skillet. No additional pot needed to boil the ravioli or anything else.
  3. 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.
creamy lemon herb butter ravioli in purple skillet on purple surface

Let’s Make Creamy Lemon Herb Butter Ravioli

(Note: please see the recipe card directly below for the complete written instructions.)

  1. In a large pan, melt the butter and sauté the shallot.
  2. Add in the garlic and fresh herbs and cook until fragrant.
  3. Pour in the broth, cream, and wine along with the lemon juice + zest.
  4. Add in the ravioli and stir together with the sauce.
  5. Cover the pan and let everything cook together.
  6. Uncover the pan and sprinkle in the cheese.
  7. Allow the dish to sit for the sauce to thicken.
  8. 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…

creamy ravioli on white plate with gold fork and beige linen

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.

creamy ravioli on white plate with gold fork on top of beige linen

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.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
creamy ravioli in purple skillet on purple surface

Creamy Lemon Herb Butter Ravioli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 22 reviews
  • Author: Quin Liburd
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: American
Save Recipe


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!


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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!


  1. Please read the blog post in its entirety for more tips + tricks.
  2. You can substitute parmigiano reggiano cheese for freshly grated parmesan cheese.
  3. No need to previously boil the ravioli as it will cook within the sauce.