Name: White Wine Cream Sauce for Ravioli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
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/whipping cream; 1/4 teaspoon Italian seasoning or Herbs de Provence; 1/2 cup freshly grated parmesan cheese; 1-2 tablespoons parsley, chopped; Salt & pepper to taste

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Table of Contents: White Wine Cream Sauce for Ravioli

White Wine Cream Sauce for Ravioli

Remember those cozy Italian restaurants, the ones with the warm lighting and the aroma of garlic and wine? Now, imagine recreating that experience in your kitchen, without the fuss or the hefty bill. This White Wine Cream Sauce for Ravioli recipe is your ticket to a truly satisfying and elegant Italian dinner, perfect for impressing guests or simply treating yourself to a little slice of heaven.

It’s surprisingly easy to make, and the result is a luxuriously creamy sauce that will elevate your ravioli to a whole new level.

This isn’t just another pasta sauce; it’s a flavor journey. The delicate acidity of the white wine cuts through the richness of the cream, while garlic and Italian seasoning add depth and warmth. It’s a classic combination that’s stood the test of time, and for good reason.

Whether you’re hosting a holiday gathering, enjoying a special family meal, or just need a comforting and quick weeknight dinner, this recipe delivers. It’s a guaranteed crowd-pleaser, and you’ll find yourself making it again and again.

This recipe is designed for those who appreciate good food but don’t want to spend hours in the kitchen. It’s about maximizing flavor with minimal effort, creating a memorable meal that feels both special and achievable. We’ll walk you through each step, offering tips and tricks to ensure your White Wine Cream Sauce for Ravioli turns out perfectly every time.

Alternate Names & Variations

This recipe goes by many names! You might also find it referred to as Sauce Alfredo Bianco, Creamy White Wine Pasta Sauce, or simply White Wine Sauce for Pasta. A popular variation involves adding sun-dried tomatoes for a burst of tangy sweetness.

For a spicier kick, a pinch of red pepper flakes can be incorporated. Ultimately, it’s a versatile creamy sauce base that can be adapted to your preferences.

Ingredients: White Wine Cream Sauce for Ravioli

Here’s what you’ll need to create this delightful White Wine Cream Sauce for Ravioli:

* 20 ounces refrigerated cheese ravioli
* 2 tablespoons unsalted butter
* 1 tablespoon all-purpose flour
* 3 cloves garlic, minced
* 1/2 cup dry white wine (see FAQ for recommendations)
* 1 cup heavy/whipping cream
* 1/4 teaspoon Italian seasoning or Herbs de Provence
* 1/2 cup freshly grated Parmesan cheese
* 1-2 tablespoons fresh parsley, chopped
* Salt & freshly ground black pepper to taste

Step-by-Step Instructions

1. Cook the Ravioli: Bring a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook according to package directions. Usually, this is around 3-5 minutes, or until they float to the surface. Reserve about 1/2 cup of the pasta water before draining.

Chef’s Tip: Don’t overcook the ravioli! They should be tender but still hold their shape.

2. Melt the Butter: While the ravioli is cooking, melt the butter in a large skillet over medium heat.

3. Make a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Chef’s Tip: Cooking the roux properly is key to avoiding a floury taste in your sauce.

4. Sauté the Garlic: Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!

5. Deglaze with Wine: Slowly pour in the dry white wine, whisking constantly to scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate. Chef’s Tip: This step adds a lot of flavor, so don’t skip it!

6. Add the Cream: Pour in the heavy cream and stir well to combine. Bring the sauce to a gentle simmer and cook for 5-7 minutes, or until it has thickened slightly.

7. Season and Finish: Stir in the Italian seasoning, Parmesan cheese, salt, and pepper. Taste and adjust seasonings as needed. If the sauce is too thick, add a tablespoon or two of the reserved pasta water to reach your desired consistency.

8. Combine with Ravioli: Add the drained ravioli to the skillet with the sauce and toss gently to coat.

9. Garnish and Serve: Garnish with fresh chopped parsley and serve immediately.

Recipe Card Block (Quick Reference)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Approximate Calories: 650 per serving (estimate, varies with ingredients)

Why This Recipe Works & Expert Tips

This White Wine Cream Sauce for Ravioli works because of the balance of flavors and the technique used to build the sauce. The roux provides a stable base for thickening, while the wine adds acidity and complexity. The Parmesan cheese contributes a salty, umami richness, and the parsley brightens everything up.

It’s truly easy comfort food for family dinners that feels a little bit special. For a richer flavor, consider using a high-quality Parmesan cheese. Don’t be afraid to experiment with different types of white wine to find your favorite flavor profile. And remember, the key to a perfect sauce is to taste and adjust the seasonings as you go. This recipe is also fantastic for a quick and satisfying meal when you’re short on time – a perfect solution for busy weeknights!

Storage, Freezing, and Reheating Tips

Leftover White Wine Cream Sauce for Ravioli can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling, so you may need to add a splash of milk or cream when reheating.

While you can freeze the sauce, the texture may change slightly upon thawing. It’s best to freeze it without the ravioli. Thaw completely in the refrigerator before reheating.

To reheat, gently warm the sauce in a skillet over low heat, stirring frequently. Add a little liquid if needed to restore the creamy consistency. Avoid boiling the sauce, as this can cause it to separate. This pasta sauce is best enjoyed fresh, but these tips will help you make the most of any leftovers.

People Also Ask: White Wine Cream Sauce for Ravioli

How do you make a white wine cream sauce for ravioli?

This White Wine Cream Sauce for Ravioli starts with a simple roux of butter and flour, followed by sautéed garlic and a deglaze with dry white wine. Then, heavy cream is added and simmered until thickened. Finally, Parmesan cheese and Italian seasoning are stirred in to create a luxurious and flavorful sauce.

The cooked ravioli is tossed in the sauce to coat, and garnished with fresh parsley. It’s a surprisingly straightforward process that yields a restaurant-quality result. Don’t be intimidated by the “cream sauce” label – it’s much easier to make than you might think!

What kind of white wine is best for cooking?

For this White Wine Cream Sauce for Ravioli, a dry white wine with good acidity is ideal. Popular choices include Pinot Grigio, Sauvignon Blanc, or a dry Riesling. Avoid using sweet wines like Moscato, as they will throw off the balance of the sauce. You don’t need to use an expensive wine, but choose one that you would enjoy drinking. The flavor of the wine will be present in the final dish, so quality matters.

Can I add vegetables to this sauce?

Absolutely! Adding vegetables is a great way to customize this creamy sauce and make it a more complete meal. Spinach, mushrooms, peas, or broccoli are all excellent additions. Sauté the vegetables in the skillet before making the roux, or add them to the sauce during the last few minutes of simmering. Roasted vegetables also work well, adding a deeper, more complex flavor.

Is this sauce good for other types of pasta?

Yes, this White Wine Cream Sauce for Ravioli is incredibly versatile! While it’s delicious with ravioli, it also pairs beautifully with fettuccine, linguine, penne, or any other pasta shape you prefer. It’s also fantastic served with chicken or seafood for a complete Italian dinner. The key is to adjust the amount of sauce to the amount of pasta, ensuring everything is well coated.

Conclusion: White Wine Cream Sauce for Ravioli

So there you have it – a simple yet elegant White Wine Cream Sauce for Ravioli that will impress your family and friends. Don’t be afraid to give it a try! I truly believe this recipe will become a staple in your kitchen.

I’d love to hear how it turns out for you. Please share your creations and any variations you try in the comments below. Happy cooking!