5-Step Butter & Dijon Ravioli

Ready to go from office to OMG-this-dinner-is-so-good in record time? Game on! With six easy-to-grab ingredients and five even easier steps, our Butter and Dijon Ravioli is the stuff after-work dreams are made of. And the flavor definitely lives up to the hype. Light and springy yet wholly satisfying ravioli, velvety butter and Dijon sauce, fresh lemon zest and Parm — this dish legit looks like spring on a plate.

Pro tip: The sauce takes a little time and care to emulsify — whisk vigorously once you add butter, keep at medium heat to avoid overcooking and make sure the Dijon gets fully mixed in for that velvety texture.

1. Cook 1 package of L&B Fresh Portobello Mushroom Ravioli to package instructions. Using a slotted spoon, remove the ravioli from the pot and place them in a single layer on a small sheet pan.

2. In a medium saucepan, heat 3 Tbsp of water over medium heat until bubbles begin to appear. Cut 7 Tbsp of cold, unsalted butter into 7 equal pieces. Whisking vigorously, add the butter 1 Tbsp at a time to the water, in 15 second increments, until the butter melts and emulsifies.

3. Whisk in 1 Tbsp of Dijon mustard, until smooth and velvety. Season the sauce with salt and black pepper.

4. Add the ravioli to the sauce and toss for 2 minutes until coated and heated through.

5. Transfer the ravioli to a serving plate and spoon the remaining sauce on top. Garnish with lemon zest, shredded Parmesan cheese and thinly sliced chives. Enjoy immediately.