White Wine Cream Sauce for Ravioli Recipe

If you’re craving a sauce that feels luxurious yet comforting, this White Wine Cream Sauce for Ravioli is absolutely the answer. Imagine tender cheese ravioli coated in a silky, flavorful sauce where the brightness of dry white wine perfectly complements the richness of cream and Parmesan. This sauce transforms a simple pasta night into a cozy celebration, capturing the essence of Italian cooking with just a handful of ingredients. Every bite delivers that perfect balance between indulgence and freshness that will quickly make this recipe a beloved staple in your kitchen.

Ingredients You’ll Need

These ingredients are straightforward but each plays a vital role in creating a sauce bursting with flavor and texture. From the aromatic garlic to the luscious cream and nutty Parmesan, your sauce will come together beautifully with simple pantry staples.

• 20 ounces refrigerated cheese ravioli: Choose quality ravioli, as it’s the perfect canvas for the White Wine Cream Sauce for Ravioli.
• 2 tablespoons butter: Adds richness and acts as the base for your roux.
• 1 tablespoon flour: Helps thicken the sauce to a perfectly creamy consistency.
• 3 cloves garlic minced: Provides essential aroma and a subtle kick that brightens the sauce.
• 1/2 cup dry white wine: The star ingredient that lifts the sauce with delicate acidity and depth.
• 1 cup heavy or whipping cream: Creates that luscious, velvety texture essential for a classic cream sauce.
• 1/4 teaspoon Italian seasoning or Herbs de Provence: Adds a fragrant herbal note that complements the wine and cheese.
• 1/2 cup freshly grated Parmesan cheese: Imparts a savory saltiness and helps thicken the sauce.
• 1-2 tablespoons parsley chopped: Brings a fresh color and slight peppery crunch at the end.
• Salt & pepper to taste: Essential for balancing all the flavors perfectly.

How to Make White Wine Cream Sauce for Ravioli

Step 1: Cook the Ravioli

Start by bringing a large pot of salted water to a boil for your ravioli. The key is to time your pasta so that it finishes cooking just as your sauce is ready to keep everything fresh and hot. Typically, refrigerated cheese ravioli cooks quickly, about 4 to 6 minutes, so keep an eye on the clock.

Step 2: Make the Roux

In a skillet over medium heat, melt the butter. Once fully melted, sprinkle in the flour and cook for about 1 to 2 minutes, stirring frequently. You want your roux to turn a lovely light golden color—not too dark—this step is crucial as it creates the silky base of the sauce while adding a gentle toasty note.

Step 3: Add Garlic and White Wine

Next, toss in the minced garlic and let it become fragrant, stirring for about a minute. Pour in the dry white wine, then increase the heat slightly to bring it to a simmer. Watch carefully as the wine bubbles and reduces by half; this concentrates its flavor and gets rid of any harsh alcohol edge while infusing the sauce with that signature brightness.

Step 4: Incorporate Cream and Seasoning

Whisk in the heavy cream slowly, ensuring the flour dissolves fully and your sauce becomes smooth. Stir in the Italian seasoning or Herbs de Provence for a lovely herbal undertone. Let it cook gently for a few minutes until the sauce thickens just enough to coat the back of a spoon—luxuriously creamy yet light enough to complement the ravioli without overpowering it.

Step 5: Finish with Parmesan and Parsley

Off the heat, stir in the freshly grated Parmesan cheese, which will add that irresistible savory depth and help thicken the sauce slightly. Toss in the chopped parsley for freshness and burst of color. Season generously with salt and freshly ground black pepper to taste — seasoning is key here to bring all these flavors harmoniously together.

Step 6: Combine Sauce and Ravioli

Drain your cooked ravioli, reserving a little pasta water if needed. Add the ravioli directly to the skillet and gently toss to coat each piece in the White Wine Cream Sauce for Ravioli. If the sauce feels too thick, add a tablespoon or two of the reserved hot pasta water until it reaches your preferred consistency. Serve immediately to enjoy every silky, flavorful bite!

How to Serve White Wine Cream Sauce for Ravioli

Garnishes

A sprinkle of extra Parmesan cheese and more freshly chopped parsley can elevate the presentation and flavor profile. You might also consider a few cracks of black pepper or some thin slices of lemon zest for an unexpected bright note that pairs beautifully with the wine.

Side Dishes

Pair this dish with a crisp green salad dressed lightly in lemon vinaigrette to contrast the richness of the sauce. Garlic bread or a crusty baguette is perfect for scooping up every last bit of that luscious White Wine Cream Sauce for Ravioli. Roasted or steamed vegetables like asparagus or green beans add freshness and color to the plate.

Creative Ways to Present

For a special dinner, serve the ravioli in shallow bowls to showcase the sauce, garnished with microgreens or edible flowers for an elegant touch. You can also layer the sauced ravioli in a casserole dish topped with extra cheese and broiled briefly for a delightful golden crust that adds texture and warmth.

Make Ahead and Storage

Storing Leftovers

Keep any leftover White Wine Cream Sauce for Ravioli in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days to maintain the vibrant flavors and creamy texture. Store ravioli separately if possible to avoid it absorbing too much sauce overnight.

Freezing

While the sauce can be frozen, the cream’s texture may slightly change upon thawing. If you freeze the sauce, place it in a freezer-safe container and thaw slowly in the refrigerator before reheating. The ravioli is best cooked fresh, but you can freeze uncooked ravioli separately for future meals.

Reheating

When reheating, do so gently over low heat on the stovetop to prevent the cream from breaking. Stir frequently and add a splash of milk or cream if the sauce has thickened too much. Avoid microwaving if possible, as the sauce can separate there more easily.

FAQs

Can I use a different type of wine in the White Wine Cream Sauce for Ravioli?

Absolutely! Dry white wines like Sauvignon Blanc or Pinot Grigio work best, but feel free to experiment with what you have on hand. Avoid sweet wines, as they can alter the intended flavor balance dramatically.

Is it possible to make this sauce dairy-free?

You can try substituting heavy cream with coconut cream or a plant-based alternative, but the taste and texture will differ. Parmesan cheese can be replaced with a vegan cheese substitute to keep it dairy-free, though the sauce won’t have the same savory depth.

Can I use dried ravioli or fresh instead of refrigerated?

Yes, any type of ravioli will work. Just adjust cooking times accordingly since dried ravioli typically takes longer to cook, and fresh ravioli cooks quickly. The White Wine Cream Sauce for Ravioli complements all beautifully.

How do I know when the sauce is thick enough?

The sauce should be thick enough to coat the back of a spoon without running off too quickly. Keep in mind it will thicken slightly as it cools, so remove it from heat once it reaches a creamy but pourable consistency.

Can I add protein to this dish?

Definitely! Grilled chicken, sautéed shrimp, or crispy pancetta are fantastic additions that pair wonderfully with the White Wine Cream Sauce for Ravioli. Adding protein turns this lovely pasta into an even more satisfying meal.

Final Thoughts

There’s something incredibly comforting and impressive about serving up homemade White Wine Cream Sauce for Ravioli. It’s a recipe that feels fancy but comes together simply, making it perfect for both weeknight dinners and special occasions. I encourage you to try this sauce—it’s the kind of dish that invites smiles, seconds, and effortless compliments around the table. Once you make it, I’m certain it will become one of your favorite ways to enjoy ravioli.

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