This dish elevates an Italian classic. 

Garlic-Butter Pasta and Ravioli 

This dish elevates an Italian classic. 

SERVES 4–6 

• 8 oz (225 g) fettuccine
• 1 Tbsp canola oil
• 1 Tbsp + 1 tsp kosher salt, divided
• 12 oz (340 g) frozen ravioli of choice
• 6 Tbsp butter
• 3 cloves garlic, crushed
• 1 tsp garlic salt
• ¼ tsp black pepper
• 1½ Tbsp dried parsley

Prepare fettuccine according to package directions and set aside. Line your workspace with paper towels. Fill an 8-quart pot halfway with water and bring to a rolling boil.

Add canola oil and 1 Tbsp kosher salt. Add half the ravioli to the boiling water, being careful not to overcrowd the pot. Allow to cook for 6–8 minutes, turning over once in the middle.

Remove the ravioli with a slotted spoon and transfer to prepared paper towels to dry. Spread them out so they don’t stick together. Pour the water out of the pot and return it to the stove.

Turn the heat to medium. Add the butter to the pot and melt completely. Swirl the pot and cook until the butter turns slightly golden. Add the garlic and stir for 30 seconds until fragrant. Add the cooked fettuccine, the remaining 1 tsp of kosher salt, and the rest of the seasonings. Stir until completely combined. Add the ravioli to the pot and toss until evenly distributed. Serve warm.

(Originally featured in FamilyTable, Issue 671)