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Homemade Toasted Skillet Ravioli with Lemon & Brown Butter. photo
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Toasted Skillet Ravioli with Lemon & Brown Butter.

Crisp skillet-toasted ravioli finished with lemon, ricotta and nutty brown butter for a simple, elegant weeknight meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 2 servings

Ingredients

  • 6 tablespoons salted butter
  • 1 pound uncooked cheese ravioli thawed if frozen
  • 1/3 cup water
  • 1 lemon lemon zest zest of 1 lemon, freshly grated
  • 1 cup ricotta cheese
  • microgreens or fresh herbs for serving
  • kosher salt and black pepper to taste

Instructions

  • Heat 4 tablespoons of the butter in a large skillet over medium heat until it bubbles and the milk solids begin to brown, swirling the pan occasionally.
  • Add the ravioli in a single layer (use thawed ravioli if frozen) and cook until golden on the first side, about 2 to 3 minutes.
  • Flip the ravioli and cook the second side until very golden and crisp, another 2 to 3 minutes.
  • Pour 1/3 cup water into the pan and cover immediately; steam the ravioli for 5 to 8 minutes, until tender.
  • Remove the lid, toss the ravioli gently, then add the remaining 2 tablespoons of butter to the skillet and let it melt and brown briefly.
  • Season with freshly cracked black pepper and salt if desired, then top with dollops of ricotta, the grated lemon zest, and microgreens or fresh herbs.
  • Serve immediately while hot and crisp.

Equipment

  • Large Skillet
  • Tongs or spatula
  • Zester or grater
  • Measuring Cups and Spoons
  • Lid for skillet

Notes

  • Use thawed ravioli if originally frozen for even cooking.
  • Watch the butter carefully so it browns but does not burn.
  • Adjust salt after tasting since salted butter adds saltiness.
  • Serve immediately for best crisp texture.