White Wine Cream Sauce for Ravioli Recipe

Introduction

This white wine cream sauce is a luscious and aromatic complement to cheese ravioli, creating a rich and comforting meal. The combination of garlic, parmesan, and herbs makes every bite flavorful and satisfying, perfect for a quick yet elegant dinner.

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)

Instructions

1. Step 1: Boil a large pot of salted water for the ravioli. Aim to have the pasta and sauce finish around the same time, as the sauce takes about 8-10 minutes to prepare.
2. Step 2: When the pasta is about 10 minutes from being done, melt the butter in a skillet over medium heat. Sprinkle in the flour and cook, stirring frequently, for 1-2 minutes until the roux turns slightly golden but not too dark.
3. Step 3: Add the minced garlic to the skillet, then pour in the white wine. Let the mixture simmer until the wine reduces by half; this will happen quickly, so watch carefully.
4. Step 4: Whisk in the heavy cream to fully dissolve the flour, then stir in the Italian seasoning. Continue cooking for a few minutes until the sauce thickens to your desired consistency.
5. Step 5: Stir the freshly grated parmesan cheese into the sauce, then remove the skillet from the heat.
6. Step 6: Mix in the chopped parsley and season the sauce with salt and pepper to taste, being generous for best flavor.
7. Step 7: Drain the cooked ravioli and add them to the skillet. Toss gently to coat the pasta in the sauce. If the sauce is too thick, add a tablespoon or two of the hot pasta water before draining to loosen it. Serve immediately.

Tips & Variations

• For added depth, try using a dry Sauvignon Blanc or Pinot Grigio as your white wine.
• If you prefer a lighter sauce, substitute half the cream with milk, but note it will be less rich.
• Fresh herbs like basil or thyme can be used instead of parsley for a different flavor profile.
• To make the sauce vegetarian, ensure the parmesan cheese is made without animal rennet or substitute with a vegan cheese alternative.

Storage

Store any leftover sauce and cooked ravioli separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or water to restore creaminess. Reheating ravioli in sauce is best done on the stovetop rather than microwave to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ravioli instead of refrigerated?

Yes, fresh ravioli can be used. Adjust cooking time to just until they float to the surface, as fresh pasta cooks faster than refrigerated.

What if I don’t have white wine on hand?

If you don’t have white wine, you can substitute with chicken or vegetable broth combined with a teaspoon of white wine vinegar or lemon juice to mimic the acidity.

White Wine Cream Sauce for Ravioli Recipe

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★★★★★

5 from 119 reviews

A luscious White Wine Cream Sauce perfectly complements delicate cheese ravioli, offering a rich and flavorful meal made with a simple roux, garlic, white wine, cream, and parmesan. Ready in under 30 minutes, this easy skillet recipe is ideal for an elegant yet comforting dinner.

• Author: Victoria
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 20 ounces refrigerated cheese ravioli

Sauce

• 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 and pepper, to taste

Instructions

1. Boil the ravioli: Bring a salted pot of water to a boil. Prepare to cook the ravioli so that it’s done roughly when the sauce finishes, about 8-10 minutes.
2. Make the roux: About 10 minutes before the ravioli is ready, melt the butter in a skillet over medium heat. Sprinkle in the flour and cook for 1-2 minutes, stirring frequently until the roux turns a slight golden hue but not darkened.
3. Add garlic and deglaze with wine: Stir in the minced garlic, then pour in the white wine. Allow it to bubble and reduce by half, keeping a close eye as this happens quickly.
4. Incorporate cream and seasonings: Whisk in the heavy cream to fully dissolve the roux, then add Italian seasoning. Continue cooking the sauce until it thickens to your preferred consistency.
5. Finish sauce with cheese: Remove the skillet from heat, then stir in the freshly grated parmesan cheese until melted and smooth.
6. Add parsley and season: Stir in chopped parsley. Adjust salt and pepper generously to taste.
7. Combine ravioli and sauce: Drain the cooked ravioli and add it to the skillet, tossing gently to coat. If the sauce is too thick, blend in 1 tablespoon or so of reserved hot pasta water before draining. Serve immediately.

Notes

• To prevent a lumpy sauce, whisk the cream in gradually and constantly stir while adding.
• If you want a thicker sauce, let it simmer a bit longer, but keep stirring to avoid burning.
• Reserve some pasta water as it’s useful to adjust sauce consistency without diluting flavor.
• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.
• Freshly grated parmesan is recommended over pre-grated for creamier texture and better taste.
• For a lighter option, substitute half-and-half for the heavy cream, but the sauce will be less rich.

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