Ravioli Piccata: Delicious Meatless Main Dish
This post may contain affiliate links that won’t change your price but will share some commission.
Ravioli Piccata is a meatless main dish that even meat-lovers will enjoy! It’s hearty and filling and takes about 15 minutes to make! The flavors are fresh and light, with a balance of lemon, garlic, and
Estimated reading time: 5 minutes
Key Takeaways
- Ravioli Piccata is a meatless dish that combines fresh flavors of lemon, garlic, and
butter ; it’s quick and simple to make. - Use any type of ravioli, but cook it for one minute less than the package suggests to avoid overcooking.
- Thicken the sauce with cornstarch mixed with cold water and finish with cold
butter for a glossy finish. - Store leftovers in a sealed container for up to three days and reheat gently with a splash of water.
- Ravioli Piccata excels for busy nights and small gatherings, offering a bright flavor that feels fresh and balanced.
Ravioli Piccata
Piccata Ravioli has the same familiar flavors as chicken piccata without the chicken. Of course, you can add a protein if you prefer, but I challenge you to try the recipe as is first! I doubt you miss the meat.
Piccata Ravioli Cooking Tips & Helpful Info
You can use just about any kind of ravioli you like, sausage, cheese, or my favorite, the mushroom variety!
Use fresh or frozen ravioli and cook it just until tender.
Cook the ravioli for 1 minute less than the package directions. This way, it won’t be overcooked once simmered in the sauce.
Store leftovers in the fridge in a sealed container for up to three days. Reheat gently on the stove with a splash of water to loosen the sauce.
Be conscious of adding too much salt. This is a common mistake when making piccata. Consider adding salt after tasting at the end of cooking the sauce.
You can use cornstarch instead of flour to thicken the ravioli piccata sauce. Always mix cornstarch with cold water to activate the thickening agent.
If the sauce feels too thick, add a splash of pasta water. If it feels too thin, let it simmer a bit longer. You can add a splash of heavy cream if you like a creamier sauce. Serve right away for the best texture.
Add
For the sauce, keep the heat at medium so the
Why you’ll ❤️ this ravioli piccata.
🌸Bright flavor that feels fresh and balanced
🌹Quick to make on busy nights
🌻Uses simple steps that are easy to follow
🪻Feels special without being hard to cook
🌼Works well for both weeknights and small gatherings
Ravioli Piccata FAQ
Cook your ravioli according to the package directions, but cook 1 minute less.
Yes, you can use frozen ravioli and add it frozen to your boiling water.
Yes, lightly salt the pasta water before adding the ravioli.
You can use all broth instead of white wine. Using all broth has a milder flavor and is kid-friendly.
Thicken the sauce first by reducing it over a low boil for 4 to 5 minutes, or until it reduces by about half. The flour in my recipe also helps to thicken it. By adding cold butter at the end of cooking, thickens the sauce and gives it a richer, glossier finish. Check out 5 Common Sauce Mistakes.
You can use any flavor ravioli. They are all good in this recipe. You can also use fresh or frozen ravioli.
Conclusion
Ravioli Piccata is a great option when you want something simple that still feels thoughtful. The steps are easy and the results are full of fresh flavor. It is a recipe that fits into everyday cooking without stress.
I have more yummy recipes that you’ll love!
Buffalo chicken ravioli casserole
BETTER CHICKEN PICCATA RECIPE
Southwestern Quinoa Stuffed Bell Peppers
BEST LEMON CHICKEN PICCATA PASTA
Stovetop Teriyaki Chicken Kabobs
Ravioli Piccata
Items in blue & underlined below can be clicked for more detail or to purchase.
Equipment
Ingredients
- 20 ounces ravioli I used spinach & ricotta
- 2 tablespoons butter
- 1 small shallot minced
- 2 cloves garlic minced
- 2 teaspoons all-purpose flour
- ½ cup vegetable stock or chicken stock
- ½ cup white wine
- 3 tablespoons capers plus 2 tsp caper brine
- 1 tablespoon lemon juice
- chopped parsley + grated parmesan for topping
Instructions
- Bring a large pot of water to a boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than the package directions, drain, and set aside.20 ounces ravioli
For the sauce
- Start making the sauce while the ravioli is boiling. Add 1 tablespoon of butter to a large saute pan set over medium heat. Once it melts, add the shallot and cook for 1 minute. Next, add the garlic and cook for 30 seconds or until fragrant. Add the flour, whisk, and cook for 1 minute. Slowly add the chicken broth and wine while continuing to whisk. Allow the sauce to simmer and thicken for 4 to 5 minutes. Add the capers, brine, and lemon juice.2 tablespoons butter, 1 small shallot, 2 cloves garlic, 2 teaspoons all-purpose flour, ½ cup vegetable stock, 3 tablespoons capers , 1 tablespoon lemon juice, ½ cup white wine
Finish
- Lower the heat to low and let the sauce simmer for 1 minute. Add the remaining 1 tablespoon of butter to the sauce. Add the cooked ravioli to the skillet. The sauce will thicken once the ravioli sits for a minute or so. To serve top with chopped parsley and grated Parmesan. Serve immediately!chopped parsley + grated parmesan for topping