Cookwith

Name: Short Rib & Kale Ravioli with Brown Butter, Crispy Breadcrumbs, and Parmigiano
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 12 oz short rib & kale ravioli (fresh or frozen); 3 tbsp unsalted butter; 1/2 cup grated Parmigiano Reggiano cheese; 2 tbsp fresh breadcrumbs; 1 tbsp fresh parsley, chopped; Salt and freshly ground black pepper, to taste; Optional: 1 garlic clove, minced; Optional: Zest of 1/2 lemon

Short Rib & Kale Ravioli with Brown Butter, Crispy Breadcrumbs, and Parmigiano

miradugm

This dish transforms store-bought short rib & kale ravioli into a restaurant-worthy meal with a luscious browned butter sauce, crispy breadcrumbs, and a shower of Parmigiano Reggiano. The rich, meaty filling of the ravioli pairs beautifully with the earthy kale, while the quick pan sauce adds a nutty, savory depth. Finished with fresh herbs and a hint of lemon zest, this recipe is perfect for a cozy weeknight dinner that feels truly special—minimal effort, maximum flavor, and a delightful mix of creamy, crispy, and tender textures.

Ingredients

Instructions

Bring a large pot of salted water to a boil.
While water heats, melt 2 tablespoons of butter in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until golden and crisp, about 2 minutes. Transfer to a small bowl and set aside.
In the same skillet, add the remaining 1 tablespoon butter. If using, add minced garlic and cook until fragrant, about 30 seconds.
Add ravioli to boiling water and cook for 2-3 minutes (or according to package instructions) until they float to the surface. Reserve 1/4 cup pasta water, then drain ravioli.
Add drained ravioli to the skillet with butter. Toss gently to coat, adding a splash of reserved pasta water if needed for a silky sauce.
Season with salt, pepper, and lemon zest (if using).
Divide ravioli between plates. Top with crispy breadcrumbs, plenty of Parmigiano Reggiano, and chopped parsley.
Serve immediately and enjoy!