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
Scale
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.
