📝 About This Recipe
This comforting classic turns simple pasta into a gourmet experience that even the pickiest eaters will adore. Featuring tender pillows of cheese-filled pasta tossed in a silky, emulsified butter sauce, it captures the heart of Italian home cooking. The addition of a little starchy pasta water creates a velvety coating that clings to every bite, making it a reliable and delicious weeknight favorite.
🥗 Ingredients
The Pasta
- 20 ounces Cheese Ravioli (fresh or frozen; ricotta or four-cheese blend works best)
- 2 tablespoons Kosher Salt (for the pasta water)
- 4 quarts Water (for boiling)
The Silky Butter Sauce
- 6 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/2 cup Pasta Cooking Water (reserved from the pot)
- 1/2 cup Parmesan Cheese (finely grated)
- 1/4 teaspoon Garlic Powder (optional, for a subtle depth of flavor)
- 1 pinch Black Pepper (freshly cracked)
Optional Garnishes
- 1 tablespoon Fresh Parsley (finely chopped)
- 2 tablespoons Extra Parmesan (for sprinkling)
👨🍳 Instructions
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1
Fill a large stockpot with 4 quarts of water and bring it to a rolling boil over high heat.
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2
Once boiling, add the 2 tablespoons of kosher salt. The water should taste like the sea; this is the only chance to season the pasta itself.
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3
Carefully drop the ravioli into the boiling water. If using frozen ravioli, do not thaw them first; drop them in straight from the freezer.
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4
Stir gently with a wooden spoon for the first 30 seconds to ensure the ravioli do not stick to the bottom of the pot or to each other.
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5
Cook the ravioli according to the package instructions (usually 3-5 minutes for fresh or 5-7 minutes for frozen) until they all float to the surface and are 'al dente'.
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6
While the pasta cooks, place a large wide skillet over medium-low heat and add the 6 tablespoons of butter.
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7
Allow the butter to melt slowly. Once melted and slightly foamy, whisk in the garlic powder and a pinch of black pepper.
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8
Just before draining the pasta, use a liquid measuring cup to carefully scoop out about 1 cup of the starchy pasta cooking water.
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9
Drain the ravioli gently in a colander, being careful not to burst the delicate pasta skins.
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10
Turn the skillet heat up to medium and pour 1/4 cup of the reserved pasta water into the melted butter, whisking vigorously to create a creamy emulsion.
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11
Add the drained ravioli to the skillet. Gently toss or swirl the pan to coat each piece of pasta in the butter mixture.
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12
Sprinkle the 1/2 cup of finely grated Parmesan cheese over the pasta. If the sauce looks too thick or dry, add another splash of the reserved pasta water.
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13
Continue to toss gently for 1 minute until the cheese has melted into the butter, creating a glossy, silky sauce that clings to the ravioli.
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14
Remove from heat immediately to prevent the butter from breaking or becoming oily.
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15
Plate the ravioli into warm bowls and garnish with fresh parsley and extra cheese if desired.
💡 Chef's Tips
Use high-quality butter with a high fat content (like Kerrygold) for the richest flavor. Never skip the pasta water; the starch is the secret ingredient that turns oily butter into a creamy sauce. If the ravioli are sticking together in the colander, drizzle a tiny bit of olive oil over them while you prep the pan. For a hidden veggie boost, you can finely grate a little zucchini into the butter sauce while it melts. Avoid overcooking the ravioli; they should have a slight 'bite' so they don't fall apart when tossed in the pan.
🍽️ Serving Suggestions
Serve with a side of steamed broccoli florets or 'trees' for a healthy balance. Pair with crunchy garlic bread spears for dipping into the extra butter sauce. A side of sliced sweet apples or pears cleanses the palate after the rich cheese and butter. For older kids, offer a small bowl of marinara on the side for 'double dipping' fun. Serve with a cold glass of milk or a sparkling apple juice 'spritzer'.