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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!
Course Entree
Cuisine Italian
Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes
Servings 2
Author Killing Thyme


  • 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.