Brown Butter and Lemon Toasted Skillet Ravioli
The easiest toasted skillet ravioli is one of the best weeknight dinners you can make! Ravioli is toasted in brown butter then tossed with fresh lemon zest, ricotta and herbs. It's super simple and delicious!
Ingredients
- 6 tablespoons salted butter
- 1 pound uncooked cheese ravioli, thawed if frozen
- ⅓ cup water
- 1 lemon, zest freshly grated
- 1 cup ricotta cheese
- microgreens or fresh herbs, for serving
- kosher salt and pepper
Instructions
- Heat 4 tablespoons of the butter in a large skillet over medium heat. Let it bubble, turning the pan occasionally. As soon as the first brown bits appear, add the ravioli in a single layer. You want the ravioli to be uncooked, but not frozen.
- Toast the ravioli until golden on one side, about 2 to 3 minutes per side. Flip the ravioli and let it get super golden and crisp on the other side.
- Add the water to the pan and cover. Let it steam for 5 to 8 minutes, until the ravioli is tender and soft.
- Remove the lid and toss the ravioli. Add in the last 2 tablespoons of butter. Sprinkle with freshly cracked black pepper. Add salt if needed - I find that I don’t really need it for this recipe!
- Add a few dollops of ricotta cheese, the zest of one lemon and fresh herbs or a handful of microgreens. Serve immediately.
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