Ravioli in Lemon Butter Sauce

If you’re looking for a dish that feels luxurious but takes almost no time to pull together, this Ravioli in Lemon Butter Sauce is exactly what you need. The bright lemon flavor, silky butter sauce, and tender pasta come together in a way that tastes straight out of a restaurant. It’s simple, elegant, and works with any ravioli you like—cheese, spinach, mushroom, chicken, or seafood.

This recipe is a favorite because it uses minimal ingredients, has a refreshing lemon-forward flavor, and delivers a deliciously rich finish without being heavy. It’s ideal for date nights, special occasions, or a weeknight dinner that feels much fancier than the effort required.

Ingredients You’ll Need

Ravioli

1 pound ravioli (fresh or frozen, any kind)

Lemon Butter Sauce

6 tablespoons unsalted butter
2 cloves garlic, minced
½ cup dry white wine (or chicken broth)
Juice of 1 lemon
Zest of 1 lemon
½ cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
¼ cup grated Parmesan (optional, for a slightly thicker sauce)
2 tablespoons fresh parsley, chopped

Optional Garnishes

Shaved or grated Parmesan
Extra lemon zest
Fresh basil
Cracked pepper

How to Make Ravioli in Lemon Butter Sauce

Start by cooking the ravioli. Bring a large pot of salted water to a gentle boil. Add the ravioli and cook according to the package instructions—fresh ravioli usually takes about 3–4 minutes, frozen about 5–7 minutes. Drain and set the ravioli aside, but save about ¼ cup of the pasta water in case you need to thin the sauce later.

While the pasta cooks, make the lemon butter sauce. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about a minute, just until fragrant. Then pour in the white wine (or broth) and allow it to simmer for 2–3 minutes until it reduces by half.

Stir in the lemon juice and zest. Reduce the heat slightly and whisk in the heavy cream, letting the sauce gently bubble for 3–4 minutes. Season with salt, black pepper, and red pepper flakes if you want a touch of heat. If you prefer a richer and slightly thicker sauce, stir in a bit of grated Parmesan.

Add the cooked ravioli to the skillet and gently toss them in the sauce. If the sauce becomes too thick, drizzle in a little of the reserved pasta water until it’s smooth and silky.

Tips for the Best Ravioli in Lemon Butter Sauce

Don’t overcook the ravioli—they can easily fall apart.
Fresh lemon juice makes a big difference in flavor.
Keep the heat low after adding the cream to avoid curdling.
Add the herbs at the end for the freshest taste.

Variations and Easy Add-Ins

You can customize this dish in so many ways. Add grilled chicken or shrimp for protein. Toss in spinach, peas, or arugula for color and freshness. Capers add a tangy punch, while sun-dried tomatoes bring sweetness and complexity. For a deeper flavor, try using brown butter instead of regular butter.

How to Store and Reheat

Leftovers will keep for up to two days in the refrigerator. Reheat gently on the stove with a splash of water or cream to loosen the sauce. Reheating in the microwave is fine too—just heat in short bursts and stir in between. Freezing isn’t recommended because cream sauces can separate.

This Ravioli in Lemon Butter Sauce is bright, buttery, comforting, and beautifully simple. It’s the kind of dish that instantly elevates your dinner without adding extra work. Once you try it, you’ll want to keep it in your rotation for nights when you want something special without spending hours in the kitchen.