White Wine Cream Sauce for Ravioli Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Finish sauce with cheese: Remove the skillet from heat, then stir in the freshly grated parmesan cheese until melted and smooth.
- Add parsley and season: Stir in chopped parsley. Adjust salt and pepper generously to taste.
- 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
