Spring makes me so happy. The first hit of sunshine and the first flowers finally blooming always reset my soul. It’s that time of the year when I immediately start hunting for easy dinner recipes so I can spend less time over a hot stove. When I recently stumbled upon some cheese-stuffed rigatoni at the store, my mind naturally started thinking (of course, after adding it to the cart), “What is the perfect home for these little pasta hugs?” And the answer was, this pea puree lemon butter ravioli.
Although rigatoni turned out to be a classic for this spring ravioli, honestly, tortellini, tortelloni, ravioli—anything filled with cheese will happily swim in lemon butter and feel very proud of itself. Then comes the pea purée, which might sound fancy but is basically the easiest thing you’ll blend all week. Frozen peas warm up with a little butter and cream before getting blitzed with fresh mint, basil, olive oil, and lemon. The aftermath is bright green, silky, and herby in the most spring-dinner kind of way. It tastes like the color green, if that makes sense.
The pasta is tossed in a glossy lemon-butter sauce with Parmesan and a splash of pasta water until it’s lightly creamy and clingy. When spooned over the purée, it becomes one of those dishes that look impressive without requiring any culinary gymnastics.
You’ll absolutely fall for this ravioli in butter sauce when you see how it all comes together on the plate. The bright green lemon butter ravioli sauce goes down first, the lemony pasta lands on top, and a busy Tuesday weeknight dinner looks like something you’d order at a restaurant with cloth napkins and very good lighting.
Thanks to its vibrant, emerald-green visual appeal, this ravioli pasta with lemon butter sauce might look like a literal masterpiece on the plate, but it only takes about 20 minutes to pull together. It’s fresh, buttery, vibrant, and comforting at the same time. Basically, the exact kind of pasta you want when winter is technically over, but you’re still craving “hug in a bowl.”
Why you’ll love this recipe
- Easy, 20-minute weeknight dinner: This ravioli with lemon butter sauce recipe is so simple to make midweek when you want something quick for dinner without sacrificing flavor. It takes just 20 minutes from start to finish. You get a sophisticated, multi-layered pasta dinner in the time it takes to boil water and whiz a blender.
- “Balanced Bowl”: You have the rich, indulgent lemon butter clinging to the pasta, balanced perfectly by the cold, herbaceous snap of the pea purée.
- Perfectly Spring-Forward: This creamy lemon butter ravioli celebrates the season with a simple yet appealing pea purée. It’s packed with fresh veggies (even if those peas came from your freezer!) and feels light, bright, and totally rejuvenating.
- Highly Customizable: Out of ravioli? Use tortellini. Want more crunch? Throw in some toasted pine nuts. It adapts beautifully to whatever is hanging out in your pantry.
Substitutions and swaps
- Pasta: While ravioli is classic, cheese-stuffed rigatoni, tortelloni, or even a sturdy penne works beautifully.
- Herbs: If you aren’t a mint fan, you can double up on the basil or try fresh chives for a more savory, oniony kick.
- Make it Lighter: Swap the heavy cream in the purée for starchy pasta water to keep the texture silky without the extra richness.
- Go Vegan: Use a high-quality vegan butter, plant-based cream, and dairy-free cheese-stuffed pasta for a vegan version of ravioli with lemon butter sauce.
Tips that matter
The Purée Texture: Don’t be afraid to add a splash more pasta water or cream to the blender. You want the purée to be “loose” enough to spread easily—think heavy cream consistency, not mashed potatoes.
Don’t Overcook the Peas: When warming the peas for the purée, just bring them to a simmer. If you boil them too long, they’ll lose that electric green color and turn mushy.
Emulsify Like a Pro: When tossing the pasta in the lemon butter, the combination of butter, lemon juice, and a splash of starchy pasta water creates that glossy, restaurant-style glaze.
The Safety Net: Always, always save more pasta water than you think you need. It is liquid gold for fixing a sauce that’s gotten too thick.
What to serve this with
- Burrata: Place a ball of fresh burrata right in the center of the platter for an extra dose of creaminess.
- Crispy Prosciutto: Shatter some oven-baked prosciutto over the top for a salty, crunchy contrast.
- A Simple Arugula Salad: Something peppery with a light balsamic vinaigrette balances the sweetness of the peas.
When should I make this?
- Spring dinners when herbs are everywhere
- A quick weeknight pasta that feels special
- Casual dinner parties
- Date night at home
- A light Easter or Mother’s Day meal
Make-ahead, storage & reheating
- You can actually make the pea purée up to a day in advance! Keep it in an airtight container in the fridge. Just gently warm it on the stove with a tiny splash of water before serving to keep that color vibrant.
- Store leftovers in the fridge for up to 2 days.
- Reheat gently in a skillet over low heat. Add a splash of water or a tiny pat of butter to loosen the sauce and restore its gloss.
Common mistakes & how to avoid them
- The “Lumpy” Purée: If your blender isn’t catching the peas, you don’t have enough liquid. Add your pasta water or cream, 1 tablespoon at a time, until it’s spinning smoothly.
- Adding the Purée to the Skillet: Do not toss the purée in the pan with the pasta! The purée goes on the plate first, and the pasta sits on top. This keeps the colors distinct and the flavors from getting muddled.
- Cold Plates: Since the purée is spread thin, it cools quickly. Briefly warm your serving bowls or platter in a low oven or under hot water before plating.
Lemon Butter Ravioli with Mint Basil Pea Purée
Ingredients
For the Pea Purée
- 16 oz frozen peas thawed
- 2 tbsp butter
- ½ cup heavy cream or pasta water for a lighter option
- 1 small handful fresh basil
- 1 small handful fresh mint
- 2 –3 tbsp olive oil
- ½ tsp kosher salt
- black pepper
- juice of ½ lemon
For the Pasta
- 20 –24 oz store-bought ravioli or other cheese-stuffed pasta
- 1 small handful peas for finishing in the sauce
For the Lemon Butter Sauce
- 6 tbsp butter
- juice of 1 lemon
- zest of 1 lemon
- grated Parmesan to taste
- reserved pasta water if needed
For Serving
- olive oil
- torn basil or mint
- black pepper
- lemon zest optional
Directions
- Bring a large pot of salted water to a boil.
- Add the thawed peas to a small saucepan with butter and cream. Warm over medium heat for about 2–3 minutes until the peas are hot.
- Transfer the peas to a blender with basil, mint, olive oil, salt, pepper, and lemon juice. Blend until completely smooth and silky. Add a splash of warm water or cream, as needed, to help the purée blend easily and achieve a slightly loose, saucy texture. Taste and adjust seasoning.
- Cook the stuffed pasta according to the package instructions. Before draining, reserve about 1 cup of pasta water as a safety net.
- In a large skillet, melt the butter over medium heat. Add the lemon juice and lemon zest and let it melt together until fragrant.
- Transfer the pasta directly from the pot to the skillet. A little pasta water will come with it, which helps start the sauce.
- Toss the pasta gently in the lemon butter. Add grated Parmesan directly to the pasta and continue tossing so it melts into the sauce.
- Add a small handful of peas and toss briefly so they warm through without losing their vibrant color.
- If the pasta looks dry, add a splash of the reserved pasta water until the sauce becomes glossy and lightly creamy.
To Serve
- Spread the mint basil pea purée across the bottom of a large platter or shallow bowl. Pour the lemon butter pasta directly over the purée. Finish with a drizzle of olive oil, torn herbs, freshly cracked black pepper, and a little extra lemon zest if you like.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
Okay people are sleeping on your recipes! This was incredible and so easy to make! The instructions were also detailed and well written
Thank you so much!!!! I appreciate the love it means so much <3
So fresh and yummy! Easy to make and follow!
I made the sauce yesterday, it was delicious and so easy to make!