Ravioli with Lemon Brown Butter Sauce | PC.ca

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Ravioli with Lemon Brown Butter Sauce

ravioli with lemon brown butter sauce served in a blue pasta bowl.  topped with grated cheese and chopped parsley.  glass of white wine on the side

Ravioli with Lemon Brown Butter Sauce

Made with egg pasta containing free run eggs, our ravioli filled with kale and white beans makes a q...

Made with egg pasta containing free run eggs, our ravioli filled with kale and white beans makes a quick and authentically Italian dinner. A simple brown butter sauce and a sprinkle of Parmigiano elevate them beyond everyday ordinary.

  • Level: Easy
  • Preparation: 10 mins
  • Ready in: 20 mins
  • Serves: 3
  • Dish Type: Vegetarian, Italian
  • Season: Fall
  • Course: Main
  • Main Ingredient: Ravioli
  • Serving Size

    1 serving (serves 3)

  • Calories

    370 cal

  • Total Fat

    16 g

  • Sodium

    820 mg

  • Total Carbohydrate

    46 g

  • Dietary Fiber

    3 g

  • Protein

    11 g

Ravioli with Lemon Brown Butter Sauce

ravioli with lemon brown butter sauce served in a blue pasta bowl.  topped with grated cheese and chopped parsley.  glass of white wine on the side

  • Serving Size

    1 serving (serves 3)

  • Calories

    370 cal

  • Total Fat

    16 g

  • Sodium

    820 mg

  • Total Carbohydrate

    46 g

  • Dietary Fiber

    3 g

  • Protein

    11 g

How to make

Ingredients

  • 1 pkg (350 g)

    PC®Kale & Cannellini Ravioli
  • 3 tbsp (45 mL)

    PC®Country Churned Butter - Unsalted
  • 1/2 tsp (2 mL)

    Finely grated lemon rind
  • 1/8 tsp (0.5 mL)

    Hot pepper flakes (optional)
  • 1/2 tsp (2 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • 2 tsp (10 mL)

    Fresh lemon juice
  • 1/4 cup (50 mL)

    Grated Parmigiano Reggiano cheese
  • 2 tbsp (25 mL)

    Chopped fresh parsley

How to make

  • Step 1

    Bring 8 cups (2 L) lightly salted water to a boil in large saucepan. Gently add pasta to water. Return to a gentle boil and cook for 3 to 4 minutes (5 to 6 minutes if frozen). Drain, reserving 1/3 cup (75 mL) cooking liquid.

  • Step 2

    Melt butter in large frying pan over medium-high heat; cook for 1 to 2 minutes, stirring often, or until browned. Stir in lemon rind, hot pepper flakes (if using), salt and pepper. Pour in lemon juice and reserved cooking liquid; whisk briskly to combine.

  • Step 3

    Stir in pasta, cheese and parsley; toss until pasta is coated. Transfer to serving dish; serve immediately.

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