White Wine Cream Sauce for Ravioli
A luxurious, restaurant-quality pasta dish that comes together in just 20 minutes. This rich garlic and white wine cream sauce clings perfectly to tender cheese ravioli, making it the ultimate easy weeknight gourmet dinner.
Equipment
- Large skillet or sauté pan
- Large pot for boiling pasta
Ingredients
Pasta
- 20 oz refrigerated cheese ravioli
The Sauce
- 2 tbsp butter
- 1 tbsp flour all-purpose
- 3 cloves garlic minced
- 0.5 cup dry white wine Pinot Grigio or Sauvignon Blanc
- 1 cup heavy cream or whipping cream
- 0.25 tsp Italian seasoning or Herbs de Provence
- 0.5 cup Parmesan cheese freshly grated
- 1 pinch Salt and pepper to taste
- 1.5 tbsp parsley chopped, for garnish
Instructions
- Cook the Ravioli: Boil the ravioli in salted water according to package directions. Drain, reserving 1/4 cup of pasta water, and set aside.
- Sauté Aromatics: Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, ensuring it does not brown.
- Create the Roux & Deglaze: Sprinkle flour over the butter and garlic, whisking for 1 minute. Pour in the white wine to deglaze the pan, scraping up any bits. Simmer for 2 minutes to cook off the alcohol.
- Add Cream & Simmer: Reduce heat to medium-low. Slowly whisk in the heavy cream, Italian seasoning, salt, and pepper. Let it gently simmer for 3-4 minutes until it thickens slightly.
- Finish the Dish: Remove from heat. Whisk in the freshly grated Parmesan until smooth. Gently fold the cooked ravioli into the cream sauce. Garnish with chopped parsley and serve.
Notes
Always grate your Parmesan cheese directly from a block. Pre-shredded cheese contains anti-caking agents that will make your cream sauce grainy instead of silky.