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!
Prep Time 1minute
Cook Time 9minutes
Total Time 10minutes
Author Killing Thyme
9ozpackage of fresh cheese ravioli
1packed TBSPfinely chopped fresh basil, plus extra for garnish
Juice of 1/2 large lemonapprox. 2 TBSP
Handful of julienned zucchini, very thin
Kosher salt and cracked black pepper, to taste
Tiny fresh basil leaves, or ribboned basil leaves
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.