Cheese ravioli: pillows of tender pasta packed with fluffy ricotta. Talk about a thing of beauty.
This is why I have a hard time tossing my cheesy rav in a heavy and overpowering tomato sauce. Don’t get me wrong — I *love* a good tomato sauce — but when it comes to delicate ricotta-stuffed ravioli, it’s all about a light and seasonal butter sauce boasting seasonal flavors. (Dreamy sigh.)
Back in the fall, I was head-over-heels with this Mushroom Ravioli in Brown Butter and Sage Sauce. But that’s a recipe for the darker and cooler months. Basil and lemon put a bright spin on things and it’s JUST what your summer menu needs. Pair it with a glass of your fave white wine, and you’ve got a chic 10-minute weeknight wonder that tastes like a carefully-planned posh Sunday meal.
It is oh-so-delizioso.
To bring some veggies into the mix in a subtle way, I julienned some zucchini (super, super thin!) to toss into the mix. This is totally optional, but added a lovely touch.
Top it all off with some freshly shaved Pecorino Romano or Parm at the end and slip into a state of bliss ;)
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10-Minute Cheese Ravioli With Lemon Basil Butter Sauce
This chic recipe lets the simplicity of cheese ravioli shine with a quick toss in a light and seasonal lemon butter sauce with julienned zucchini. And it only takes 10-minutes to make!
- 9 oz package of fresh cheese ravioli
- 3 TBSP butter
- 1 packed TBSP finely chopped fresh basil, plus extra for garnish
- Juice of 1/2 large lemon approx. 2 TBSP
- Handful of julienned zucchini, very thin
- Kosher salt and cracked black pepper, to taste
- Tiny fresh basil leaves, or ribboned basil leaves
- Grated parm
Cook your ravioli as per the package instructions.
While water boils/ravioli cooks, heat a small skillet or saucepan over moderate heat. Add the butter and, once it's half melted, add the fresh basil and lemon juice. Stir until butter is completely melted and bring the heat to a very low simmer to infuse the butter with lemony basil goodness.
Once the ravioli is ready, drain, and return it to its pot. Drizzle the infused butter mixture over the ravioli and carefully toss to coat. Add the julienned zucchini if you're using it, and hit it with some salt and pepper to taste.
Plate the ravioli, and garnish with some fresh basil and freshly grated cheese.
Just a note to clarify that the julienned zucchini is to be tossed into the pasta uncooked. Cooking it will make it mushy.