Creamy Lemon Herb Butter Ravioli

Prepare yourself for absolute ravioli bliss! This Creamy Lemon Herb Butter Ravioli is the ultimate comfort food, bursting with soft, cheesy pillows of ravioli tossed in a silky, zesty lemon herb butter sauce.

The sauce is luxuriously creamy without being heavy, brightened with fresh lemon juice, flecked with vibrant herbs, and finished with a shower of parmesan. Every mouthful is crave-worthy—rich, aromatic, and lively.

Best of all? It's deceptively simple and quick! Perfect for busy weeknights or when you need to impress with minimal effort. Whether you’re cooking for family or treating yourself, this ravioli recipe instantly brings restaurant vibes to your weeknight table.

Inspired by my favorite trattoria but even fresher and easier, this one is sure to be a new staple. Let’s get cooking!

Why You'll Love This Recipe

• Ready in just 30 minutes—perfect for busy nights or entertaining last minute
• Bright, fresh flavors that feel gourmet but use simple supermarket ingredients
• Ultra-creamy without being heavy, thanks to a perfect balance of lemon and butter
• Customizable: Add your favorite herbs, swap in different ravioli, or toss in extra veggies

Key Ingredients for Creamy Lemon Herb Butter Ravioli

See recipe card below for full list of measurements, ingredients, and instructions.

Cheese Ravioli

The star of the dish! Use fresh or refrigerated cheese ravioli for the softest, most pillowy texture—look for ones stuffed with ricotta or a blend of Italian cheeses. Frozen ravioli also work, just add a few extra minutes to the boiling time. If you love a little protein, substitute spinach-ricotta, mushroom, or even chicken ravioli.

Unsalted Butter

Gives the dish its signature richness and provides the base for the luxurious sauce. Choose high-quality unsalted butter for the purest flavor, and adjust the salt by tasting at the end. In a pinch, salted butter is okay—just reduce or omit added salt.

Fresh Lemon

Lemon juice and zest bring a bright, fresh tang that lifts up all the creamy, cheesy goodness. Always zest the lemon before juicing. Meyer lemons are beautiful here if you can find them; otherwise, any fresh lemon will do. Bottled juice isn’t a great substitute—the flavor won't be as vibrant.

Fresh Herbs

A trio of chopped parsley, basil, and chives creates a herbaceous finish that makes the sauce pop. Use any combination you like. Tarragon or dill offer unique twists. Dried herbs can be substituted in a pinch, but use only a third as much since their flavor is more concentrated.

Heavy Cream

This is what makes the sauce extra luscious and velvety. A splash balances the lemon and binds everything together. For a lighter option, you can use half-and-half, but avoid milk which makes the sauce too thin.

Instructions for Creamy Lemon Herb Butter Ravioli

See recipe card below for full list of measurements, ingredients, and instructions.

Boil the Ravioli

Bring a large pot of salted water to a gentle boil. Add cheese ravioli and cook according to package directions until al dente, usually 3-5 minutes. Stir occasionally so they don’t stick. Carefully scoop out 1/4 cup of pasta water, then drain ravioli and set aside.

Start the Sauce

In a large skillet over medium heat, melt the unsalted butter. Add minced garlic and lemon zest. Sauté for about 1 minute, just until fragrant—keep the heat gentle so the garlic doesn’t brown.

Make It Creamy

Stir in the heavy cream and lemon juice, bringing everything to a gentle simmer. Cook for 1-2 minutes, stirring often, until the sauce is slightly thickened and smells lemony-fresh.

Add Cheese and Season

Turn the heat to low. Stir in grated parmesan, salt, and black pepper. Mix until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed—you can add more lemon juice, salt, or pepper here.

Toss Ravioli and Finish

Add the drained ravioli to the skillet, tossing gently to coat in the sauce. Add reserved pasta water a splash at a time if the sauce is too thick—it should generously coat every ravioli.

Remove from heat, sprinkle in the fresh chopped parsley, basil, and chives. Toss once more to combine.

Serve and Garnish

Plate the ravioli and spoon any extra sauce over the top. Finish with more parmesan, a sprinkle of red pepper flakes (if you like heat), and extra lemon wedges for squeezing. Serve immediately!

Recipe Variations

Add Seasonal Veggies

Want even more color and nutrition? Stir in a handful of fresh baby spinach, arugula, or thawed frozen peas in the last minute of cooking. They’ll wilt perfectly into the creamy sauce without any extra fuss.

Make It Gluten-Free

Simply use your favorite gluten-free cheese ravioli—there are great options in many grocery stores brands as well as specialty stores.

Vegan Option

Swap the heavy cream for a rich oat or cashew cream, use vegan butter, and choose a vegan ravioli and parmesan alternative. The sauce will still be silky and vibrant!

Change Up the Herbs

Try experimenting with tarragon, dill, or even mint for a flavorful twist. Or, take a shortcut and use a couple teaspoons of Italian seasoning blend if you don’t have fresh herbs on hand.

Protein Boost

Add cooked, shredded rotisserie chicken or sautéed shrimp for hearty protein. Just stir them in with the cooked ravioli before finishing with the sauce.

Serving Suggestions

Serve Creamy Lemon Herb Butter Ravioli with a crisp green salad—think arugula and shaved fennel drizzled with olive oil and lemon. Crusty bread or warm garlic knots are perfect for swiping up extra sauce. Garnish each plate with extra parmesan, a squeeze of lemon, and a sprinkle of fresh herbs for restaurant-worthy presentation.

Storage and Reheating

Store any leftover ravioli in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce. Microwave reheating works in short bursts, stirring halfway. Freezing is not recommended, as the cream sauce can separate and the ravioli may become mushy.

Frequently Asked Questions About Creamy Lemon Herb Butter Ravioli (FAQ)

Q: What type of ravioli works best for this recipe?
A: Cheese or ricotta ravioli are classics, but you can use spinach, mushroom, or even butternut squash ravioli for a different twist.

Q: Can I make the sauce ahead of time?
A: Yes! Prepare the sauce up to 1 day in advance and store in the fridge. Gently reheat and toss with freshly cooked ravioli right before serving.

Q: My sauce seems too thick or too thin. How can I fix it?
A: If the sauce is too thick, add a bit more reserved pasta water or cream. If it’s too thin, let it simmer gently a little longer until it thickens to your liking.

Craving bright, cozy comfort? This Creamy Lemon Herb Butter Ravioli has it all—silky sauce, pillowy pasta, and zesty freshness in every bite. Whip it up tonight and let me know how you liked it! Leave a comment or star rating below and share your creative twists.