Super Easy Weeknight Ravioli Piccata
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Super Easy Ravioli Piccata! Instead of sautéeing individual pieces of chicken, just add your favorite stuffed ravioli to my homemade piccata sauce and have it all on the table in less than 30 minutes!
Weeknight dinner, coming up lightning fast.
Ravioli piccata! Have you ever heard of it? Well, neither have I, to be completely honest. But if you’ve made the traditional version, you know dredge chicken cutlets in flour and then sear it in a hot pan. Then toss it in a lemon caper sauce and call it chicken piccata, then if you do the same with chicken stuffed pasta – it’s, ravioli piccata? You may not agree with the name but wait until you taste your favorite ravioli tossed in my homemade piccata sauce. I’m pretty sure the fam is going to love it, and you’ll be equally pleased with how little time it takes to get this on the table. Add it to the weekly rotation for your extra busy nights!
And hey, if you’re super fancy, and feel like you need to bust out your pasta maker and make your own ravioli, first of all, I love you and second, I want to be you. I can only imagine how much more delicious this recipe would taste if you made the pasta from scratch. Then, stuffed it full of your favorite ravioli filling, and tossed in my lemon butter caper sauce. Yum-o! But for times when you wait until 5 pm to figure out dinner, and we’ve all had those days. You know, when scrambled eggs and or frozen pizza has already happened this week. A pack of store-bought ravioli is a life saver for a semi-homemade meal.
I have made so much chicken piccata in my lifetime that I’m at a point where I need to skip the chicken altogether and simply toss pasta in piccata sauce and call it a day. I mean there’s the creamy version and the one rustic kind with meatballs — which is both fun to eat and easy to make and great for when you want to serve it with grilled bread on the side on a cold winter night. But this time around we’re swapping the chicken for ravioli — the kind that you find in the refrigerated section of grocery stores and then bringing it home and tossing it up in a homemade lemon butter sauce that’s rich and lemony and omgosh, of course, there’s garlic too.
WHAT IS RAVIOLI PICCATA?
Piccata refers to a type of meat that’s usually sliced and seared in a hot pan then served with lemon butter and caper sauce. Ravioli piccata is just ravioli (stuffed with whatever you like) tossed in that same sauce. So instead of serving pasta on the side, as many people do, we go directly for the pasta as the main!
Seriously, we’re talking dinner of champs here.
WHAT DO I NEED TO MAKE RAVIOLI PICCATA?
- chicken stock (veggie works too)
- lemon juice
WHAT KIND OF RAVIOLI WORKS BEST FOR RAVIOLI PICCATA?
Truth be told, any kind!
- chicken and mushroom
- spinach and mozzarella
- porcini mushroom
- lobster or seafood
- sausage and kale
WHERE DO I FIND FRESH RAVIOLI?
In the refrigerated section of your grocery store! Usually, it’s close to where you find the pre-shredded cheese or butter.
HOW TO MAKE RAVIOLI PICCATA
- PRO TIP: boil the ravioli for one minute less than what the package instructions suggest, this is so we don’t overcook the pasta later
- make the sauce: saute the garlic, flavor it with lemon juice and capers, then add pads of butter so it helps thicken the sauce
- toss in the ravioli until the sauce coats all the pasta nicely
- serve warm!
HOW TO SERVE RAVIOLI PICCATA:
I used a mushroom ravioli and served this along with baked salmon. There are tons of options for sides.
- addition roasted veggies
- spatchcock chicken
- sautéed shrimp
- roasted veggies
- baked salmon
- garlic butter roasted brussels sprouts
- fish sticks
- garlic bread – forever and always
- side salad
We’re taking a detour on the traditional chicken piccata and skipping right to the good stuff. If you like chicken piccata then surely you’re going to love my ravioli piccata too!
- 2 (9-10 ounce) packages of ravioli (see notes)
- 4 tablespoons cold butter
- 3 cloves garlic, minced
- 2 teaspoons all-purpose flour
- 1 cup chicken chicken stock (or vegetable)
- 3 tablespoons capers (plus 2 tsp caper brine)
- 3 tablespoons lemon juice
- chopped parsley + red pepper flakes, for topping
- BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
- SAUCE: Start with the sauce while the ravioli is boiling. Add 1 tablespoon of butter to a large saute pan set over medium heat. Be sure to place the remaining 3 tablespoons of butter back in the refrigerator for now. Once it melts, add the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Allow the flour to cook for 30 seconds, then slowly drizzle in the chicken broth with one hand, while you continue to whisk with the other hand. Allow the sauce to come to a simmer, before adding the capers, brine, and lemon juice.
- FINISH: Lower heat to low and let the sauce simmer for 1 minute. Cut the remaining butter into 3 and add them in and allow them to melt slowly as you stir. This will help thicken the sauce a little. Add the cooked ravioli into the skillet. The sauce should thicken significantly once the ravioli sits for a minute or so. Top with chopped parsley and/or red pepper flakes, and serve immediately!
- you can use just about any kind of ravioli you like, sausage, cheese, or my favorite, the mushroom variety!
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