This recipe is for those super busy weeknights when you have to get dinner on the table but are short on time….or for those nights that you want to order takeout, but really shouldn’t! I was pleasantly surprised at how quick and easy this dish was to prepare. I mean, you could just cook the ravioli and throw a jar of spaghetti sauce on it or you can whip this dish together in a matter of minutes! Plus, I was able to use some of my home grown basil! The kids really enjoyed this dish. I served it with a salad to complete the meal!
Ravioli with Lemon Butter Basil Sauce
Recipe barely adapted from Two Peas & Their Pod
24 ounces frozen cheese ravioli
1/2 cup butter
1 tablespoon minced shallot
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped basil
Salt and black pepper, to taste
1/3 cup shredded Parmesan cheese, for garnish
Additional basil for garnish
1. Bring a large pot of water to boil. Cook ravioli according to package instructions. Drain and set aside.
2. While the ravioli is cooking, make the butter sauce. In a small saucepan, melt the butter over medium heat. Add the shallot and cook until tender, approximately two minutes. Stir in the lemon zest, lemon juice, and basil. Cook for an additional 2 minutes. Season with salt and pepper, to taste.
3. Pour the ravioli in a serving dish. Pour the lemon basil butter sauce over the ravioli and stir gently to combine. Garnish with Parmesan cheese and extra basil, if desired. Serve immediately.