White Wine Cream Sauce for Ravioli

Elevate your pasta nights with this creamy white wine sauce, designed to complement cheese ravioli perfectly. This quick and flavorful recipe combines garlic, butter, heavy cream, and Parmesan cheese for a velvety texture and rich taste. Whether you’re preparing a weeknight meal or a special dinner, this simple sauce recipe offers versatility and ease. With customizable options and practical tips, it’s a great addition to your cooking repertoire. Perfect for cheese ravioli, but also adaptable to spinach, mushroom, or lobster fillings.

Ingredients:

• 20 ounces refrigerated cheese ravioli
• 2 tablespoons butter
• 1 tablespoon flour
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream (or 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:

1. Cook the Ravioli:
   • Boil a large pot of salted water for the ravioli. Aim to finish cooking the pasta around the same time the sauce is ready (about 8-10 minutes).
2. Make the Roux:
   • In a medium skillet, melt the butter over medium heat. Sprinkle in the flour and stir continuously for 1-2 minutes until the roux turns a light golden color. Be careful not to let it darken too much.
3. Sauté Garlic and Add Wine:
   • Add the minced garlic to the roux and sauté briefly until fragrant. Pour in the white wine, letting it bubble and reduce by half. This step happens quickly, so keep an eye on it.
4. Incorporate Cream and Seasoning:
   • Gradually whisk in the heavy cream, ensuring the flour mixture fully dissolves. Stir in the Italian seasoning or Herbs de Provence and let the sauce simmer for a few minutes until it thickens to your desired consistency.
5. Add Cheese and Finish the Sauce:
   • Stir in the Parmesan cheese until melted. Remove the skillet from the heat, then mix in the parsley. Taste and adjust with salt and pepper as needed.
6. Combine and Serve:
   • Drain the cooked ravioli, reserving a tablespoon of the pasta water. Add the ravioli to the skillet and gently toss to coat in the sauce. If the sauce is too thick, stir in the reserved pasta water to loosen it. Serve immediately.

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Why You’ll Love This Recipe

• Rich and Creamy: The combination of heavy cream and Parmesan creates an indulgent sauce that perfectly coats each ravioli.
• Quick to Make: This dish comes together in under 30 minutes, making it perfect for weeknight dinners.
• Restaurant Quality: Impress your family or guests with a dish that looks and tastes like it came from a fine dining restaurant.
• Customizable: The base sauce pairs well with various ravioli fillings and other pasta types.

Tips

• Wine Selection: Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
• Fresh Parmesan: Grate your Parmesan cheese fresh for the creamiest and most flavorful sauce.
• Watch the Roux: Don’t let the roux burn; keep stirring until it turns a light golden color.
• Timing: Start making the sauce when the ravioli has about 10 minutes left to cook to ensure both are ready at the same time.

Variations and Substitutions

• Ravioli Options: Swap cheese ravioli for spinach, mushroom, or lobster ravioli for a different flavor profile.
• Herbs: Replace Italian seasoning with fresh thyme, basil, or oregano for a unique twist.
• Non-Alcoholic: Substitute the wine with chicken or vegetable broth if you prefer to avoid alcohol.
• Lightened-Up Version: Use half-and-half instead of heavy cream, but note the sauce will be slightly less rich.

FAQs

Can I use frozen ravioli? Yes, frozen ravioli works well. Adjust the cooking time according to package instructions.

What if my sauce is too thick? Add a splash of pasta water or milk to thin it out to your liking.

Can I make this sauce ahead of time? It’s best enjoyed fresh, but you can prepare the sauce a few hours in advance and reheat gently over low heat, adding a bit of milk or cream to restore its texture.

Serving

Serve the ravioli with a sprinkle of extra Parmesan and freshly chopped parsley for a beautiful presentation. Pair it with a crisp green salad and crusty bread to complete the meal.

Suggestions

• Wine Pairing: Enjoy with a glass of the same white wine used in the sauce for a cohesive flavor experience.
• Side Ideas: Roasted vegetables like asparagus or Brussels sprouts complement this dish beautifully.
• Garnish: A light dusting of nutmeg or red pepper flakes can add an extra dimension of flavor to the sauce.