Ravioli in Herb Butter

It’s all about the herbs in this super-simple pasta dish. Thyme, oregano, chives, and parsley — plus a little boost from butter and garlic — prove that less can definitely be more.


  •  1 lb Armanino Beef Ravioli
  •  1 stick salted butter
  •  1 garlic clove, smashed and peeled
  •  2 tablespoons minced fresh thyme
  •  2 tablespoons minced fresh oregano
  •  2 tablespoons minced fresh chives
  •  2 tablespoons minced fresh parsley
  •  kosher salt
  •  freshly ground black pepper
  •  Armanino Grated Parmesan Cheese


  1. Bring a large pot of water to a boil. Cook ravioli as directed on package. Drain, reserving 1 cup pasta cooking water.
  2. Meanwhile, heat butter and garlic in a large skillet over medium-low heat. Whisk in ½ cup of pasta water and bring to a gentle simmer. Cook 2-3 minutes, whisking, until sauce has thickened. Discard garlic clove.
  3. Add ravioli, herbs, a pinch of salt and black pepper; toss to coat. Add more pasta water, if needed, to create a blanketing sauce. Serve immediately, with Parmesan Cheese.
4 servings
Prep Time
10 minutes
Cook Time
15 minutes

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