Description
This luscious white wine cream sauce transforms simple cheese ravioli into an elegant dinner. Silky cream mingles with garlic and Parmesan, while dry white wine adds bright acidity. Ready in just 30 minutes – perfect for weeknights yet fancy enough for date night!
Ingredients
Scale
- 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
Instructions
- Cook ravioli according to package directions. Drain and set aside.
- Melt butter in large skillet over medium heat. Whisk in flour and cook for 1 minute until golden.
- Add garlic and cook 30 seconds until fragrant. Pour in white wine, scraping up any brown bits.
- Simmer 2 minutes until wine reduces slightly. Stir in cream and Italian seasoning.
- Cook sauce at gentle simmer for 3-4 minutes until slightly thickened. Remove from heat.
- Whisk in Parmesan cheese until melted. Season with salt and pepper.
- Toss cooked ravioli in sauce until coated. Garnish with fresh parsley before serving.
Notes
Tip: Use freshly grated Parmesan for best melting. Substitution: Substitute half-and-half for lighter sauce. Storage: Refrigerate leftovers in airtight container for up to 3 days. Reheat gently on stove.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: B
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3
- Sodium: 850
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 22
- Cholesterol: 125
Keywords: creamy sauce, pasta, white wine cream sauce