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 | halfbakedharvest.com
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4.61 from 86 votes

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

The Recipe

Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs.

When you’re in need of an easy, 30-minute dinner...make this ravioli!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 533 kcal

Ingredients

Instructions

  1. 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!

Recipe Notes

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.

Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs | halfbakedharvest.com
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4.65 from 53 votes

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

The Recipe

Goat Cheese Ravioli

Prep Time 30 minutes
Total Time 30 minutes
Servings 6

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. 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.

overhead horizontal photo of Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs