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White Wine Cream Sauce for Ravioli Recipe

White Wine Cream Sauce for Ravioli Recipe
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★★★★★

5 from 20 reviews

This creamy white wine sauce perfectly complements cheese ravioli, creating a rich and flavorful Italian-inspired dish. The sauce features a delicate blend of butter, garlic, white wine, and cream, enhanced with Italian herbs and parmesan cheese for a luxurious coating. Ready in under 30 minutes, it’s an ideal dinner that’s both comforting and elegant.

Ingredients

Scale

Main Ingredients

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

Instructions

  1. Boil the ravioli: Fill a large pot with salted water and bring it to a rolling boil. Add the refrigerated cheese ravioli and cook according to package instructions, usually about 4-5 minutes, until tender but still firm. Aim to have the ravioli finish cooking just as the sauce is ready.
  2. Make the roux: While the water heats, melt the butter in a medium skillet over medium heat. Once melted, sprinkle in the flour and cook, stirring frequently, for 1-2 minutes. Allow the roux to turn slightly golden but avoid letting it brown deeply.
  3. Add garlic and deglaze with wine: Stir the minced garlic into the roux and cook for about 30 seconds until fragrant. Pour in the dry white wine and increase the heat slightly to bring it to a simmer. Let it bubble and reduce by half, which should take a couple of minutes. Watch carefully to prevent burning.
  4. Incorporate cream and seasonings: Slowly whisk in the heavy cream until the roux is fully dissolved and the sauce is smooth. Add the Italian seasoning or Herbs de Provence and simmer gently, stirring often, until the sauce thickens to your desired consistency, around 3-4 minutes.
  5. Finish with cheese: Remove the skillet from the heat and stir in the freshly grated Parmesan cheese until melted and incorporated. This adds a nutty depth and creaminess to the sauce.
  6. Add parsley and season: Stir in the chopped parsley and season the sauce generously with salt and freshly ground black pepper to taste.
  7. Toss ravioli in the sauce and serve: Drain the cooked ravioli, reserving some hot pasta water. Add the ravioli to the skillet with the sauce and gently toss to coat. If the sauce is too thick, add a tablespoon or two of reserved pasta water to loosen it. Serve immediately for best flavor and texture.

Notes

  • Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
  • If you prefer a thicker sauce, reduce the cream slightly or allow simmering for longer.
  • Freshly grated Parmesan works better than pre-grated for melting and flavor.
  • For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
  • Leftovers can be refrigerated for up to 2 days; reheat gently to avoid curdling.
  • If you want a gluten-free version, use gluten-free flour or cornstarch for the roux.

Nutrition

Keywords: white wine cream sauce, cheese ravioli, Italian pasta sauce, creamy pasta sauce, easy dinner recipe

Find it online: https://mixitwitjoe.com/white-wine-cream-sauce-for-ravioli-recipe/