The easiest toasted skillet ravioli makes a fantastic weeknight dinner. Ravioli is toasted in brown butter, then finished with fresh lemon zest, creamy ricotta and bright herbs. It’s simple, quick and full of flavor.
I’m excited to share this recipe — it’s fast, satisfying and perfect for busy nights.
This skillet method skips boiling: ravioli are toasted in nutty brown butter until crisp, then finished with lemon zest and dollops of ricotta. The contrast between a crunchy exterior and a tender interior makes the dish feel special while keeping the ingredient list short.
The result is reminiscent of lemon-parmesan cauliflower gnocchi: bright, balanced and fast to make. If you enjoy crispy fried ravioli, this toasted version delivers a similar crunch with less oil and fuss.
This recipe is embarrassingly easy — one of those go-to dishes I turn to when I want something fast, tasty and a little different. Serve it as a side or a light main with a simple salad.
What you’ll need
Brown butter — it’s the star and gives the dish a toasty, nutty flavor.
Cheese ravioli — use your favorite variety. Uncooked ravioli that has been thawed works best.
Fresh lemon zest — for brightness.
Fresh herbs or microgreens — for a pop of freshness when serving.
Ricotta — adds cool creaminess that balances the brown butter and lemon.
I always keep a package of cheese ravioli in the freezer for quick meals. Paired with a salad, this makes a light and satisfying lunch or dinner.
Begin by making brown butter. Heat the butter and let it bubble until you see the first brown bits and a nutty aroma. Stop before it gets too dark because the ravioli will continue to brown as it toasts in the pan.
Place the uncooked (thawed if frozen) ravioli in a single layer in the butter and let them sit without moving for a minute or two. This allows the bottoms to get golden and crisp. Flip and crisp the other side as well.
Next, add a splash of water to the skillet and cover. The steam finishes cooking the ravioli so the inside becomes tender while the outside remains crisp. Once tender, remove the lid, toss the ravioli, and add the remaining butter for extra richness.
Add freshly grated lemon zest, a few dollops of ricotta, and finish with herbs or microgreens. Taste and season with pepper and salt if needed — I often find the ravioli and butter provide enough seasoning on their own.
Serve immediately for the best contrast of crispy exterior and pillowy filling. It’s a quick, elevated weeknight meal that feels homemade with minimal effort.
Toasted Skillet Ravioli with Lemon & Brown Butter
Brown Butter and Lemon Toasted Skillet Ravioli
2 to 4 people
Ingredients
- 6 tablespoons salted butter
- 1 pound uncooked cheese ravioli, thawed if frozen
- 1/3 cup water
- 1 lemon, zest freshly grated
- 1 cup ricotta cheese
- Microgreens or fresh herbs, for serving
- Kosher salt and pepper, to taste
Instructions
- Heat 4 tablespoons of butter in a large skillet over medium heat. Let it bubble and watch for the first brown bits and a nutty aroma.
- Add the uncooked, thawed ravioli in a single layer. Toast until golden on one side, about 2–3 minutes, then flip and crisp the other side.
- Pour in the water and cover the pan. Steam for 5–8 minutes, until the ravioli are tender inside.
- Remove the lid, toss the ravioli and add the remaining 2 tablespoons of butter. Season with freshly cracked black pepper and salt if needed.
- Add dollops of ricotta, the lemon zest and scatter fresh herbs or microgreens. Serve immediately.
Brown butter for life.