If you’re looking for a simple yet flavor-packed meal, this Cheese Ravioli with Lemon Sauce & Veggies is just what you need! Tender cheese ravioli is tossed with a vibrant lemon butter sauce, sautéed vegetables, and a sprinkle of Parmesan for the perfect balance of comfort and freshness. Whether it’s a quick weeknight dinner or a special weekend treat, this dish is sure to be a favorite.

These Ravioli with Veggies and Lemon Sauce

Why You’ll Love This Recipe

Quick & Easy – This dish comes together in under 30 minutes, making it ideal for busy nights.
Loaded with Veggies – Packed with fresh vegetables, it’s a great way to enjoy a wholesome meal while still indulging in cheesy pasta.
Bright & Flavorful – The tangy lemon sauce adds a refreshing twist that pairs perfectly with the rich ravioli.

What you will need to make this 4 cheese veggie ravioli:

Four Cheese Ravioli: The star of the dish, providing a creamy, cheesy filling to complement the other ingredients. If you can not find 4 cheese ravioli in the refrigerated section of the grocery store, any ravioli will do.

Shallot and Garlic: These aromatics add depth and flavor to the sauce. Sauté them in butter for a savory base.

Lemon: Lemon zest or juice can provide a touch of brightness and acidity, balancing the richness of the cheese and butter.

Baby Spinach: This leafy green wilts quickly and adds a pop of color and nutrients to the dish. It pairs well with creamy pasta.

Cherry Tomatoes: These can be sautéed to add a burst of sweet and tangy flavor, contrasting with the richness of the dish.

Asparagus: Asparagus will provide a fresh and slightly crunchy element, enhancing the overall texture and flavor. If you are not an asparagus fan.

Pine Nuts: Toasted pine nuts offer a nutty crunch and a rich, earthy flavor that complements the ravioli. If you do not have these at your house, no worries, you can just omit.

Butter: Essential for creating a creamy, luscious sauce. It helps bind all the flavors together.

Feta Cheese: Crumbled feta can be sprinkled on top to add a tangy and salty kick, balancing the sweetness of the tomatoes and richness of the other cheeses. If you prefer, you can use parmesan instead.

White Wine: Deglaze the pan with white wine to enhance the sauce’s complexity with its acidity and flavor.

Veggie Broth: Used to create a flavorful sauce base. The choice between chicken or vegetable broth depends on your dietary preference.

Pepper: Adds a touch of heat and spice to the dish. Adjust to your desired level of spiciness.

Fresh Basil: A garnish of fresh basil leaves on top adds a burst of fresh, aromatic flavor and bright green color. You can also use fresh parsley, or just omit.

These ingredients work together to create a well-balanced and flavorful Four Cheese Ravioli with Veggies dish that’s both creamy and vibrant.

How to Make This Recipe

Cook the Ravioli – Boil the ravioli according to the package instructions and set aside.
Sauté the Veggies – In a large pan, heat olive oil and butter. Add garlic, zucchini, cherry tomatoes, and spinach, cooking until tender.
Make the Lemon Sauce – Stir in lemon juice, zest, and a bit of pasta water for a silky, flavorful sauce.
Toss Everything Together – Add the cooked ravioli to the pan, tossing to coat in the sauce. Sprinkle with Parmesan and fresh basil.

How to Store & Reheat

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a skillet over medium heat with a splash of water or broth to refresh the sauce.

Tips & Substitutions

Swap spinach for kale or arugula for a different flavor.
Don’t like asparagus? Leave it out, just use spinach!
Use any fresh veggies you have on hand—bell peppers or mushrooms work great!
Add grilled chicken or shrimp for extra protein.

Enjoy this light yet satisfying meal any night of the week!