Ravioli with Amalfi Lemon Butter
A delicate butter sauce that lightly coats the ravioli while keeping the filling centre stage.
This is a simple sauce, but the technique really matters. Rather than melting butter in a hot pan, the sauce comes together gently from the heat of the ravioli itself, creating a light, glossy coating.
Equipment
- Large pot for cooking ravioli
- Wide sauté pan
- Small bowl
- Fine grater
- Slotted spoon or spider
Ingredients
- Fresh ravioli
- 60 g unsalted butter, very lightly softened – just enough so it is possible to mix other ingredients in it
- Zest of 1 Amalfi or Sorrento lemon
- Small squeeze of lemon juice
- 30–40 g Parmigiano Reggiano, finely grated
- Freshly ground black pepper
- Fine salt
- 1–2 tbsp ravioli cooking water
Method
Before you start: Gently soften the butter just enough so you can mix seasoning into this. It should be still be thick and creamy.
- Bring a pot of well-salted water to a boil while you prepare the sautéing pan.
- Place a large sauté pan on the counter, off the heat. Add 1 tablespoon of ravioli cooking water.
- Transfer the ravioli directly into the pan. Do not shake them completely dry — a little cooking water helps the sauce come together.
- Add the lemon butter and gently toss the ravioli. The heat of the pasta will melt the butter.
- Continue tossing until the butter and cooking water form a light, glossy sauce that coats the ravioli. Add another small splash of cooking water if needed.
- Add most of the Parmigiano Reggiano and toss again.
- Finish with a small squeeze of lemon juice, extra black pepper and the remaining Parmesan. Serve immediately.
Key technique
The starch in the cooking water helps the butter cling to the ravioli, creating a silky sauce rather than separated butter in the pan.
Tips from the class
The pan should not be on the heat. The ravioli are already hot enough to melt the butter and bring the sauce together gently.
- Add cooking water one spoon at a time so you stay in control of the texture.
- The sauce should coat the ravioli lightly, not pool in the pan.
- Taste before serving and adjust salt, pepper or lemon if needed.