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Ravioli in Lemon Parmesan Butter

Ravioli in lemon parmesan butter baked in a dish for golden, crisp-edged ravioli with frilled borders. Thin lemon slices and dolloped ricotta bake until lightly bronzed while brown butter, garlic, and lemon concentrate into a silky sauce.
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Prep Time 30 minutes
Cook Time 23 minutes
Total Time 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

fresh cheese ravioli
  • 1 lb fresh cheese ravioli Use fresh cheese ravioli.
brown butter
  • 4 tbsp brown butter Brown until nutty and fragrant before tossing with ravioli.
garlic and lemon
  • 2 garlic cloves, minced Minced for even flavor in the sauce.
  • 1 zest and juice of 1 lemon Use both zest and juice for bright flavor.
parmesan
  • 0.5 cup grated parmesan (divided) Divide so half goes in the dish before baking and half finishes on top.
heavy cream
  • 0.5 cup heavy cream Stir into the brown butter to form a light sauce.
ricotta and lemon slices
  • 1 cup ricotta, dolloped over the top Dollop on top for bronzed spots.
  • 1 thin lemon slices to arrange Arrange thin rounds between ravioli for visible lemon flecks.
basil and seasonings
  • 1 fresh basil leaves Add for freshness after baking.
  • 1 red pepper flakes Use to taste for gentle heat.
  • 1 flaky salt Use to taste; finish for a salted-crisp contrast.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Par-cook and toss
  1. Preheat oven to 400°F. Boil fresh cheese ravioli 2 min less than package directions (par-cook) so the centers stay pillowy after baking.
  2. In a large skillet, toss par-cooked ravioli with brown butter, minced garlic, lemon zest, and heavy cream until coated. Cook just long enough to warm through, then remove from heat to keep edges from overcooking.
Assemble in the dish
  1. Arrange the ravioli in a single layer in a baking dish. Scatter half the grated parmesan evenly over the top.
  2. Arrange thin lemon slices between ravioli and add ricotta dollops over the surface. Keep the ravioli in one layer so the exposed edges can crisp and frill.
Bake until frilled and bronzed
  1. Top with the remaining grated parmesan, red pepper flakes, and flaky salt. Bake at 400°F for 15–18 min, until the edges of the ravioli are golden and frilled and the ricotta is slightly bronzed.
  2. Finish with fresh basil leaves immediately after baking. Serve while the crisp edges are at their peak.

Notes

Pro tip: Par-cook the ravioli so the oven does the final cooking—aim for “just under done” since the edges must bake into golden frills. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 350°F until warm. Freezing is not recommended because the baked frilly edges soften after thawing. For a dairy-friendly swap, use a plant-based butter and lactose-free cream plus a lactose-free ricotta substitute (parmesan can be replaced with a hard plant-based alternative if available).