Description
Pan-toasted lemon ricotta ravioli with golden crispy edges, a creamy citrus-filled center, and a bright, savory finish that comes together quickly for an elegant yet comforting meal.
Ingredients
Scale
- 400 g lemon ricotta ravioli
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, finely minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 30 g grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
- Heat a large nonstick skillet over medium heat and add the olive oil and butter, allowing them to melt together until shimmering.
- Arrange the ravioli in a single layer in the skillet, making sure they are not overlapping.
- Toast the ravioli for 3 to 4 minutes per side until golden and crisp on the outside.
- Add the minced garlic and cook for about 30 seconds until fragrant, stirring gently.
- Sprinkle in the lemon zest and add the lemon juice, swirling the pan to coat the ravioli evenly.
- Season with salt and black pepper, then remove from heat.
- Finish with grated Parmesan cheese and fresh parsley, and serve immediately.
Notes
- Cook the ravioli in batches if needed to avoid overcrowding the pan.
- Add garlic toward the end of cooking to prevent bitterness.
- Finish with lemon juice off the heat for the brightest flavor.
- Serve immediately to enjoy the contrast between crisp edges and creamy filling.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
Keywords: pan-toasted ravioli, lemon ricotta ravioli, easy pasta dinner, vegetarian pasta recipe, crispy ravioli