Ravioli and escarole butter sauce [Recipe]


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If you don't have time to make your own ravioli from scratch, don't worry. This recipe is ready in just about 25 minutes and is so delicious nobody will even wonder whether the ravioli are homemade. For more great family dinners, visit MealsOnHeelsByMindy.com.



  • 1 package of fresh ricotta filled ravioli
  • 1 stick (8 tablespoons) unsalted butter
  • 6 escarole leaves, rinsed and finely shredded
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • ½ teaspoon nutmeg
  • 2 tablespoons thyme leaves
  • Zest of 1 lemon
  • Salt and white pepper to taste



  1. Bring six quarts of unsalted water to boil. In a large pan on high heat, add butter. Once butter foams, add thyme, lemon zest, nutmeg and escarole.
  2. Remove pan from heat season with salt and white pepper and set aside.
  3. Cook ravioli according to package, until tender and floating, about 5 minutes.
  4. Drain the ravioli and then add them to pan with hot butter and herbs.
  5. Toss over high heat for a minute.
  6. Divide ravioli and sauce among six pasta bowls. Garnish with chopped parsley and grated Parmigiano-Reggiano cheese. Serve immediately.

Serves 4.