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Crispy Ravioli in Lemon Parmesan Butter

Crispy ravioli in lemon parmesan butter with golden pan-fried edges and a quick lemon-flecked sauce. Juicy citrus meets nutty melted butter and a parmesan-basil finish for a textured pasta dinner ready fast.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Cheese ravioli
  • 1 lb cheese ravioli Use fresh or shelf-stable cheese ravioli.
Lemon parmesan butter
  • 4 tbsp butter Unsalted or salted both work; adjust seasoning if needed.
  • 1 lemon, juiced and zested Juice and zest finely for visible lemon flecks.
  • 0.5 cup grated parmesan Use finely grated parmesan for melting and light dusting.
  • 0.25 fresh basil Fresh leaves for topping; chop before using.
  • 2 tbsp olive oil for crisping Enough to coat the pan for crisping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Crisp the ravioli
  1. Heat cast iron skillet over medium-high heat and add olive oil for crisping; pan-fry cheese ravioli until golden and crispy on both sides, about 3–5 minutes per side, shaking once for even browning.
  2. Transfer crispy ravioli to a sheet pan and let them sit 1 minute so the crust stays crisp.
Make the lemon parmesan butter sauce
  1. Melt butter in a separate skillet over medium heat, 1–2 minutes, until fully melted with a light foam.
  2. Add lemon juice, zest, and a splash of pasta water; stir for 30–45 seconds until the sauce looks slightly glossy.
Toss and finish
  1. Add crispy ravioli to the lemon butter sauce and toss gently until coated, 1–2 minutes, keeping the edges intact.
  2. Top with parmesan and fresh basil, then serve immediately while the ravioli edges are still crisp.

Notes

For maximum crisp, use ravioli that are dry at the surface and don’t overcrowd the skillet—cook in batches if needed. Refrigerate leftovers in an airtight container up to 2 days; re-crisp in a skillet with a little olive oil (microwaving softens the crust). Freezing is not recommended for best texture. Dietary swap: use lactose-free butter and lactose-free parmesan to keep the same buttery, nutty finish with dairy alternatives.