This piccata-style lemon butter sauce for ravioli is a great weeknight dinner idea! In about 20 minutes, you'll have a tasty semi-homemade meal ready for your family to enjoy.
Melt the butter in a large pan over medium heat. Add the garlic and capers and saute until fragrant, around 1 ½ to 2 minutes.
Add the ravioli and fry for 2 more minutes, this gives the ravioli a garlicky and buttery taste.
Add the chicken stock and toss to combine. Cover with a lid and cook for 3 to 4 minutes or according to package directions. Your ravioli should be al dente.
Stir in the heavy cream, lemon zest and salt and pepper and stir once more to combine everything together before removing from heat.
Notes
For a more pronounced lemon flavor, add the juice from 1/2 of lemon along with the zest.
The lemon slices in the photos include the rind so if you are offended by the bitterness a citrus ring can bring, skip it.
Try the same recipe with tortellini or other filled pasta. Or keep it extra simple with spaghetti.
The 20-ounce package of ravioli says it has about 5 servings. I feel like my family needs a side to make this a filling meal for everyone.