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Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbsโฆtruly 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 youโre in need of an easy, 30-minute dinnerโฆmake this ravioli!
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 thatโs what I did, and it was surely one of my better decisions.
Guys, Iโm telling you, this whole โavoid the grocery storeโ thing is working for me. Itโs forcing me to get creative with the stockpile of ingredients that I have on hand. Donโt get me wrong, I canโt 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, Iโm loving my new use what you got motto.
Case in point? This homemade 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,
I donโt often incorporate that method into many recipes. But then I got to thinkingโฆpan-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 headโฆ
Did you enjoy your quick glimpse into my brain? Just be happy it was quickโฆany longer and youโd be stressed.
The details on these lemon butter cheese ravioliโฆ
Start with the ravioli. Mine are homemade because ravioli was something I didnโt 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. Itโs pretty easy but it does take time, so Iโm 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, thatโs what Iโd 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.
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. Thatโs the pan sauceโฆSO GOOD!
Now add the ravioli to the sauce, toss, and serve topped with the garlic basil breadcrumbsโฆdoes not get better, and so easy too.
And now the substitutionsโฆ
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. Itโs a five-minute step, but itโs flavor and texture are completely worth the extra effort. That said, good oleโ pantry friendly Panko breadcrumbs work amazingly well too, so use whatโs best for you personally.
If you donโt 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!
To sum things upโฆ
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. Itโs 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 edgesโฆmmmm!
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.
Looking for some other ravioli ideas? Try these!
Brown Butter Brussels Sprout and Bacon Ravioli
Brown Butter Lobster Ravioli with Tomato Cream Sauce
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, donโt 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.
Ingredients
- 6 tablespoons extra virgin olive oil
- 1 cup Panko breadcrumbs, (see note)
- 3 cloves garlic, finely chopped or grated
- 3/4 cup freshly grated parmesan cheese
- 3/4 cup fresh basil, finely chopped, (or 3 tablespoons dried basil)
- 1 pound cheese ravioli, homemade or store-bought
- 4 tablespoons salted butter
- 1 bunch asparagus, chopped
- 2 tablespoons fresh thyme leaves, (or 1 tablespoon dried thyme)
- zest and juice of 1 lemon
- 3/4 cup dry white wine, (or low sodium broth)
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
Instructions
- 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.ย 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!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Ingredients
- 1 1/2 cups crumbled goat cheese
- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated parmesan
- black pepper
- 1 pound fresh pasta dough (or 40 wonton wrappers), (or 40 wonton wrappers)
Instructions
- 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 thisย wonton wrapper method.ย 3. Freeze or use immediately as directed in recipe.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Oh wow I could just snack on the breadcrumbs. I admit I was going to be lazy and skip them since I made my own ravioli, but so glad I didnโt! Making another one of your recipes for our Cookbook Club. The theme is pasta and I am going to demonstrate making your own ravioli and pasta. Thanks for another delicious recipe.
Hey Jacqueline,
Fantastic!! I am so glad to hear this recipe was a winner, thanks for making it and your comment! x