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Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs…truly THE best any night of the week dinner. Tossed in a lemon butter white wine pan sauce with spring asparagus and plenty of cheesy garlic breadcrumbs, this ravioli is delicious! Every bite is layered with delicious Italian flavors. When you’re in need of an easy, 30-minute dinner…make this ravioli!

overhead photo of Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs

When life hands you slightly wilted asparagus on its last leg, and a freezer full of ciabatta bread, you make cheese ravioli in a browned butter white wine pan sauce. Or at least that’s what I did, and it was surely one of my better decisions.

Guys, I’m telling you, this whole “avoid the grocery store” thing is working for me. It’s forcing me to get creative with the stockpile of ingredients that I have on hand. Don’t get me wrong, I can’t wait for the day when I can go back to my spur of the moment grocery store trips. But in an effort to see things in a positive way, I’m loving my new use what you got motto.

Case in point? This ravioli. I had one bunch of, on its last leg, asparagus that really needed to be used. Typically when it comes to asparagus, I roast it with a pat of butter and a little bit of lemon, just like my Nonnie used to do. Still,

prep photo of Cheese Ravioli before cooking

I don’t often incorporate that method into many recipes. But then I got to thinking…pan-roasted asparagus with ravioli sounded pretty darn good.

I also knew I had two loaves of crusty ciabatta bread in my freezer. Naturally, breadcrumbs came to mind.

Lastly? Wine in the pantry? Obviously best used for a buttery white wine pan sauce. Yup, and there you go, I had my recipe all plotted out in my head…

Did you enjoy your quick glimpse into my brain? Just be happy it was quick…any longer and you’d be stressed.

prep photo of raw Cheese Ravioli on parchment paper before cooking

The details on these lemon butter cheese ravioli…

Start with the ravioli. Mine are homemade because ravioli was something I didn’t have on hand. What I did have was flour, eggs, and cheese, so I made my own ravioli using my trusty stand mixer and ravioli attachment. It’s pretty easy but it does take time, so I’m telling you all to use your go-to store-bought ravioli.

Trust me, if I had a better store-bought option for cheese ravioli her in my mountain town, that’s what I’d be using. I recommend finding a simple cheese ravioli. Something with a tangy cheese filling like goat or gorgonzola would be delicious. But really just pick your favorite variety that you know you and your family will love.

Once you have your ravioli situation sorted out, make the breadcrumbs. You can use fresh breadcrumbs or store-bought Panko bread crumbs. Then simply add garlic, fresh or dried basil, and plenty of parmesan cheese. While breadcrumbs may seem like a simple addition, they add texture to the ravioli, and they taste just like your favorite garlic bread.

So. Very. Delicious.

prep photo of Garlic Basil Breadcrumbs on baking sheet

Once the breadcrumbs are toasted, boil the ravioli, then move on to making the pan sauce.

First cook the asparagus in a little bit of olive oil. Then add the butter and brown. Next add plenty of fresh thyme, a touch of lemon, and a good splash of white wine. That’s the pan sauce…SO GOOD!

Now add the ravioli to the sauce, toss, and serve topped with the garlic basil breadcrumbs…does not get better, and so easy too.

overhead photo of Lemon Butter Cheese Ravioli with asparagus in skillet

And now the substitutions…

For the breadcrumbs, I took my frozen ciabatta bread and pulsed it in the food processor until it was a fine crumb. If you have day-old bread and a food processor, I would recommend taking the time to do this. It’s a five-minute step, but it’s flavor and texture are completely worth the extra effort. That said, good ole’ pantry friendly Panko breadcrumbs work amazingly well too, so use what’s best for you personally.

If you don’t have asparagus in the fridge, you can really use whatever quicker cooking vegetable you do have. Spinach, broccoli, kale, frozen peas, or even shredded brussels sprouts would all work, and all would be delicious.

And as always, you can swap the fresh herbs for dried. That always works wonderfully too!

overhead close up photo of Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs on plate with spoon

To sum things up…

This recipe is all about the buttery white wine sauce, the asparagus, and those breadcrumbs.

The sauce is buttery, a touch lemony, and herby too. It’s my favorite (spring) combo.

Pan roasting the asparagus is a game-changer. The flavor stays intact, but the asparagus gets a little crisp on the edges…mmmm!

And the breadcrumbs? As I said, they taste like hints of garlic bread mixed with your ravioli. They add that garlicky, basily, salty touch that keeps everyone coming back for seconds.

overhead photo of Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs

Looking for some other ravioli ideas? Try these!

Brown Butter Brussels Sprout and Bacon Ravioli

Brown Butter Lobster Ravioli with Tomato Cream Sauce

overhead photo of Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs and fork pushed into ravioli

Lastly, if you make this lemon butter cheese ravioli with garlic basil breadcrumbs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 480 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, 2 cloves garlic, the breadcrumbs, and basil. Cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the breadcrumbs aside.
    2. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Drain the ravioli.
    3. Place the skillet back over medium heat. Add the remaining 2 tablespoons olive oil and the asparagus. Cook until tender, about 3-5 minutes. Add the butter, 1 clove garlic, the thyme, and lemon zest, and cook until the butter begins to brown, 3-4 minutes. Reduce the heat to low, add the wine and lemon juice. Season with salt, pepper, and crushed red pepper flakes. Simmer 2-3 minutes, until the sauce reduces slightly. Drop the ravioli into the sauce, gently tossing to combine.
    4. Divide the ravioli between plates. Top with breadcrumbs and additional herbs, if desired. Enjoy!


To Make Fresh Breadcrumbs: Pulse torn bread in a food processor until roughly the size of peppercorns. I like to use ciabatta or crusty sourdough bread. If using fresh crumbs, toast them 3-4 minutes in the skillet first.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 483 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. In a medium bowl, mix the goat cheese, ricotta, parmesan, and season with salt and pepper.
    2 Roll your pasta dough into lasagna sheets. Place 1 tablespoon of filling one inch apart over half the pasta sheets. Brush around the filling with water to moisten and then fold the sheet over the fillings, pressing down to seal. Cut into squares. Be sure to keep the ravioli covered as you work to prevent them from drying out. Repeat with remaining dough and filling. Alternately, you can make the ravioli in a ravioli press, or use this wonton wrapper method
    3. Freeze or use immediately as directed in recipe.
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    1. Hey Kelly,
      Fantastic, I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

  1. Hello Tieghan and HBH community, I have made this twice now and had to leave a note to say this is SUCH a delicious dish, and a beautifully written, foolproof recipe. Thank you! It’s now in regular rotation. Make it! You’ll love it.

    1. Hey Stephanie,
      Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan

      1. Your ravioli shapes not only look good but seem to hold a good amount of filling while having nice pronounced sides. You mention a ravioli attachment – can you share which one you are referring to? Thank you in advance!

    1. Hey Shemna,
      You could use broth in place of the wine. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Elizabeth,
      So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan

  2. Tieghan, I’d love your homemade ravioli recipe from this dinner! (Step-by-step!) We’re beginners here…just got the kitchen aid attachment! Our first try at the dough wasn’t good!

  3. 5 stars
    So, so good. It was a simple and quick dinner and after a long day really nice. The breadcrumbs were a nice bit of crunch that I enjoyed way more than I thought I would. Although I’ve never had a bad recipe from here so I’m not surprised.

  4. Absolutely delicious! I used a package of Ricotta Ravioli and Goat Cheese Ravioli for Trader Joes and brussels sprouts. YUM!!!

  5. 5 stars
    The breadcrumbs really make a diff with (what can be) drab store bought ravioli. The sauce was delicate yet flavorful, I used some leftover beef broth that I had. I hardly like asparagus, but def enjoyed with this dish!

  6. 5 stars
    I made the lemon butter sauce and garlic basil breadcrumbs from this recipe and paired it with my own 5 cheese ravioli (A recipe I got while taking a cooking class in Rome). Both the sauce & breadcrumbs were delicious and the perfect accompaniment to the ravioli. The recipe is a keeper ??????

  7. 5 stars
    This was outstanding with the homemade ricotta ravioli. Pain in the tush, but worth the effort. Breadcrumbs are amazing. I put them on tons of stuff (when I’m not just snacking on them). Tomorrow I’m going to use it for a dredge coating with chicken Parmesan. I’m betting that will be really fabu.

  8. 5 stars
    Yet another keeper recipe from you! I made it as written except that my breadcrumbs stuck together after adding the cheese so I gave them a whirl in the food processor. It was easy and delicious! I love how the crumbs add flavor and texture. If you wanted to add a protein to it sometime, what would you choose? prosciutto? Pancetta? Thanks for sharing this recipe!

    1. Hi Karen,
      I am so glad you enjoyed this recipe! I think prosciutto or pancetta would be great with this dish or even sausage. I hope this helps! xTieghan

  9. 4 stars
    This was a great and easy recipe that looks like a professional meal but fast enough for a weeknight.
    I adjusted the recipe four people, and felt like there were twice as many breadcrumbs as needed.
    We have our own lemon tree, so I suspect my lemon was larger than what you used, as the sauce was puckering. We are a lemon loving family, but I made a note to use half the lemon juice next time.
    Thank you for a great new addition to our meal playlist!

  10. 5 stars
    I made this and substituted the asparagus for mushrooms because that’s what I had and it worked perfectly and was so delicious, I will definitely be making this again instead of just using a can of red sauce with my ravioli. So good.

  11. 5 stars
    Yum! I made this for my little family, plus my mom and sister had some and everyone was raving. It was so easy but so fancy and delicious at the same time!