If you’re craving a rich, luscious sauce to elevate your pasta night, this White Wine Cream Sauce for Ravioli Recipe is the perfect go-to. It combines the elegance of dry white wine with the comforting creaminess of a velvety sauce, perfectly coating delicate cheese ravioli for a meal that feels both indulgent and effortlessly impressive. Whether you’re whipping it up for a special occasion or simply treating yourself, this recipe transforms simple ingredients into something truly memorable.
Ingredients You’ll Need
Gathering these simple yet essential ingredients will set you up for success. Each element plays a vital role in building the sauce’s rich texture, bright flavor, and inviting aroma.
- 20 ounces refrigerated cheese ravioli: This is the perfect pasta for soaking up the creamy sauce with its tender and flavorful filling.
- 2 tablespoons butter: Adds richness and helps create the base roux for thickening the sauce.
- 1 tablespoon flour: Essential for thickening the sauce to a silky, clingy consistency.
- 3 cloves garlic (minced): Provides aromatic depth and a subtle kick that brightens the sauce.
- 1/2 cup dry white wine: Introduces acidity and sophisticated flavor to balance the cream’s richness.
- 1 cup heavy/whipping cream: Makes the sauce luxuriously creamy and smooth without weighing it down.
- 1/4 teaspoon Italian seasoning or Herbs de Provence: Adds a fragrant herbaceous note that complements both wine and cheese.
- 1/2 cup freshly grated Parmesan cheese: Brings sharpness and umami to deepen the flavor profile.
- 1-2 tablespoons parsley (chopped): Offers a fresh, bright finish to cut through the richness.
- Salt & pepper (to taste): Finishes the sauce with essential seasoning to bring all flavors together.
How to Make White Wine Cream Sauce for Ravioli Recipe
Step 1: Boil the Ravioli
Start by bringing a large pot of salted water to a boil for the ravioli. Timing is key here: aim to have the pasta finish cooking just as your sauce reaches its creamy, dreamy stage. Since the sauce takes around 8 to 10 minutes, begin the pasta first and keep an eye on both so they’re ready simultaneously.
Step 2: Create the Roux
With the pasta underway, melt the butter over medium heat in a skillet. Once bubbly and melted, sprinkle in the flour and keep stirring for 1 to 2 minutes. You want the mixture to turn slightly golden for nutty flavor without burning, as this forms the thickening base for your sauce.
Step 3: Add Garlic and Wine
Next, toss in the minced garlic and sauté briefly until fragrant but not brown. Pour in the dry white wine and watch it bubble away until reduced by half. This step intensifies the wine’s flavor and cuts down the sharp alcohol taste, leaving you with the perfect acidity to balance the cream.
Step 4: Whisk in Cream and Seasonings
Slowly whisk in the heavy cream to dissolve the roux completely, making a smooth sauce. Stir in the Italian seasoning or Herbs de Provence to infuse herbaceous warmth. Let everything gently simmer until the sauce thickens to your preferred consistency, usually a few minutes—the magic moment where simple ingredients turn beautifully luxurious.
Step 5: Stir in Parmesan Cheese
Turn off the heat and fold in the freshly grated Parmesan cheese. This step adds a sharp, savory dimension and helps thicken the sauce further while making it incredibly luscious. Give it a good stir to combine everything evenly.
Step 6: Season and Add Parsley
Finally, mix in the chopped parsley for a hit of freshness and season with salt and pepper to taste. Don’t be shy here—a generous amount of seasoning really helps bring out the flavors and makes this White Wine Cream Sauce for Ravioli Recipe truly sing.
Step 7: Toss and Serve
Drain your ravioli carefully, saving a splash of the pasta cooking water. Add the ravioli to the skillet and toss gently until every piece is beautifully coated in sauce. If your sauce feels too thick, stir in a little reserved pasta water to achieve that perfect silky texture. Serve immediately for the best experience.
How to Serve White Wine Cream Sauce for Ravioli Recipe
Garnishes
Simple garnishes can enhance both flavor and presentation. Sprinkle extra freshly grated Parmesan or a touch more chopped parsley over the dish to add color contrast and a burst of freshness that complements the creamy sauce perfectly.
Side Dishes
A crisp green salad with a light vinaigrette is a wonderful side that cuts through the richness of the sauce. Garlic bread or a warm baguette also pairs beautifully, perfect for sopping up any leftover sauce on your plate.
Creative Ways to Present
Serve your ravioli atop a bed of sautéed spinach or grilled vegetables for a colorful, elegant meal. For a dinner party, plate individual ravioli portions elegantly arranged in shallow bowls, garnished with microgreens or lemon zest for a bright twist that highlights the wine’s acidity in the sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover ravioli with the sauce in an airtight container in the refrigerator for up to 2 days. The sauce may thicken or separate slightly, but a quick gentle stir and reheat will bring it back to lovely creaminess.
Freezing
While fresh is best, you can freeze the sauce separately in a freezer-safe container for up to a month. Avoid freezing the ravioli as the texture tends to change. When ready, thaw the sauce overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over low heat, stirring frequently to prevent the cream from curdling. Adding a splash of cream or reserved pasta water during reheating will help restore the sauce’s smooth texture and luscious consistency.
FAQs
Can I use a different type of pasta with this sauce?
Absolutely! While cheese ravioli works beautifully, this White Wine Cream Sauce for Ravioli Recipe complements other filled pastas like tortellini or even simple fettuccine and penne. Just adjust cooking times accordingly.
What kind of white wine is best for this sauce?
Go for a dry white wine such as Pinot Grigio, Sauvignon Blanc, or Chardonnay. Avoid sweet wines as they can alter the sauce’s balance and make it overly sweet.
Can I make this sauce dairy-free?
It would require some tweaks. You could try using coconut cream or a nut-based cream substitute, but keep in mind the flavor profile will change. Butter and Parmesan also need dairy-free alternatives to maintain richness and depth.
Is it okay to prepare the sauce in advance?
You can prepare the sauce ahead of time and gently reheat it before tossing with freshly cooked ravioli. Just be sure to stir frequently when warming up to keep it from separating.
How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon with a smooth, velvety texture but still be pourable. If it feels too runny, simmer a little longer; if too thick, add a splash of cream or reserved pasta water to loosen it.
Final Thoughts
This White Wine Cream Sauce for Ravioli Recipe is a wonderful way to turn a simple pasta night into something feel-good and memorable. It’s effortless enough for a weeknight but elegant enough for guests, making it one of those dishes you’ll want to keep in your recipe box forever. Give it a try, and get ready to fall in love with how something so simple can taste so incredible!
Print
White Wine Cream Sauce for Ravioli Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A luscious and creamy white wine cream sauce perfectly complements tender cheese ravioli in this simple yet elegant Italian-inspired dish. Ready in under 20 minutes, this recipe balances the richness of butter, cream, and parmesan with the aromatic notes of garlic and white wine, finished with fresh parsley for a burst of color and freshness.
Ingredients
Pasta
- 20 ounces refrigerated cheese ravioli
Sauce
- 2 tablespoons butter
- 1 tablespoon flour
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy whipping cream
- 1/4 teaspoon Italian seasoning or Herbs de Provence
- 1/2 cup freshly grated parmesan cheese
- 1–2 tablespoons parsley, chopped
- Salt and pepper to taste
Instructions
- Boil Pasta: Boil a large pot of salted water and cook the cheese ravioli according to package instructions. Aim to have the pasta ready around the same time as the sauce, which takes about 8-10 minutes.
- Make Roux: About ten minutes before the pasta finishes, melt butter in a skillet over medium heat. Sprinkle in flour and cook, stirring frequently, for 1-2 minutes until the roux is slightly golden but not browned.
- Add Garlic and Wine: Stir in minced garlic, then pour in the white wine. Let the mixture bubble gently until the wine reduces by half, watching closely to prevent burning.
- Incorporate Cream and Seasoning: Whisk in the heavy cream until the roux dissolves completely. Stir in Italian seasoning and cook for a few more minutes until the sauce thickens to your preferred consistency.
- Add Cheese: Remove the skillet from the heat and stir in the freshly grated parmesan cheese until melted and smooth.
- Finish with Herbs and Season: Add chopped parsley and season generously with salt and pepper to taste.
- Toss with Ravioli: Drain the cooked ravioli, reserving a tablespoon of pasta water if the sauce is too thick. Add ravioli to the skillet and gently toss until evenly coated. Serve immediately for best flavor and texture.
Notes
- Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
- If the sauce thickens too much, add reserved pasta water a little at a time to loosen it.
- Freshly grated parmesan melts better and provides superior flavor compared to pre-grated cheese.
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- Make sure not to overcook the ravioli; they should be tender but firm.
