Grilled Artichoke and Lemon Ravioli with Creamy Dill Sauce
Ready to impress your taste buds? This Grilled Artichoke and Lemon Ravioli with Creamy Dill Sauce is a zesty, smoky, and oh-so-luxurious dish that’s easier to make than it sounds! Let me guide you through crafting this little plate of perfection—it’s fresh, flavorful, and downright dreamy!
4.2 out of 5 (4 ratings)
Prep Time
25 minutes
Cook Time
20 minutes
Servings
4 servings
Cuisine
Italian
Ingredients
- •12 ounces fresh ravioli (filled with artichoke and lemon)
- •2 tablespoons olive oil
- •1 cup heavy cream
- •1 tablespoon unsalted butter
- •1/4 cup grated Parmesan cheese
- •2 tablespoons fresh dill, chopped
- •1 teaspoon lemon zest
- •1 tablespoon lemon juice
- •Salt to taste
- •Black pepper to taste
- •1/4 teaspoon garlic powder
- •Fresh dill sprigs for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the fresh artichoke and lemon ravioli according to the package instructions. Drain and set aside.
- 2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cooked ravioli and gently sauté for 2-3 minutes until lightly golden and slightly crisp on the edges. Remove the ravioli from the skillet and set aside.
- 3
In the same skillet, lower the heat and add 1 tablespoon of unsalted butter. Once melted, pour in 1 cup of heavy cream and stir gently to combine.
- 4
Add 1/4 cup grated Parmesan cheese, 2 tablespoons of chopped fresh dill, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1/4 teaspoon of garlic powder, and a pinch of salt and black pepper to the skillet. Stir continuously until the cheese melts and the sauce thickens slightly, about 3-4 minutes.
- 5
Return the sautéed ravioli to the skillet and toss gently to coat each piece in the creamy dill sauce.
- 6
Taste and adjust seasoning with additional salt, black pepper, or lemon juice if needed. Allow the ravioli to warm through in the sauce for 1-2 minutes.
- 7
Transfer the ravioli to serving plates, garnish with fresh dill sprigs if desired, and serve immediately.
Nutrition Information
Calories
450 calories
Protein
15g
Carbs
40g
Fat
25g
Frequently Asked Questions
Q: Can I use dried or frozen ravioli instead of fresh ravioli?
A: Yes, you can use dried or frozen ravioli if fresh is not available. For dried ravioli, boil according to the package instructions, ensuring they are cooked al dente. For frozen ravioli, add them directly to boiling water without thawing and cook until they float to the surface. Keep in mind that fresh ravioli often has a more delicate texture and flavor that complements the sauce well.
Q: What can I substitute for heavy cream in the sauce?
A: If you don't have heavy cream, you can use half-and-half or a combination of whole milk and a tablespoon of all-purpose flour to thicken the sauce. Keep in mind that the sauce may be slightly less rich than when using heavy cream. For a non-dairy alternative, use full-fat coconut milk or a cashew cream substitute.
Q: Can I use dried dill instead of fresh dill in the sauce?
A: Yes, you can substitute dried dill for fresh dill, but use it sparingly as dried herbs are more concentrated in flavor. For this recipe, use about 2 teaspoons of dried dill in place of the 2 tablespoons of fresh dill. Add it to the sauce earlier to allow the flavors to infuse properly.
Q: How do I prevent the ravioli from sticking together while cooking?
A: To prevent ravioli from sticking together, make sure to use a large pot with plenty of salted boiling water. Stir the ravioli gently every minute or so during the cooking process. Adding a small amount of olive oil to the boiling water can also help reduce sticking.
Q: What should I do if my sauce turns out too thick?
A: If the sauce becomes too thick, you can thin it out by adding a small amount of reserved pasta water, milk, or additional heavy cream. Add the liquid gradually, stirring as you go, until the desired consistency is achieved. Be cautious not to over-thin the sauce.
Q: Can I make this recipe ahead of time?
A: This recipe is best served fresh, but you can prepare the components ahead of time. Cook the ravioli and sauté them lightly, then store them in an airtight container in the refrigerator for up to 24 hours. Prepare the sauce and store it separately in a sealed container. When ready to serve, reheat the sauce gently on the stovetop, toss in the ravioli, and warm through before serving.
Q: What are some serving suggestions or variations for this dish?
A: This dish pairs well with a light salad, such as arugula with a lemon vinaigrette, or a side of roasted vegetables like asparagus or zucchini. For added protein, top the ravioli with grilled shrimp, seared scallops, or shredded rotisserie chicken. To add a touch of heat, sprinkle a pinch of red pepper flakes into the sauce.
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