White Wine Cream Sauce for Ravioli
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
817 kcal
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Course
Main Course
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Cuisine
American
White Wine Cream Sauce for Ravioli
Description
The White Wine Cream Sauce for Ravioli is made by creating a roux from butter and flour, then adding minced garlic and dry white wine to infuse the sauce with aromatic and acidic notes. As the wine reduces, heavy cream is whisked in to dissolve the roux completely, producing a smooth, thickened cream base enhanced with Italian seasoning. Parmesan cheese enriches the sauce with a savory, nutty character. Once off heat, fresh chopped parsley is added for brightness. The sauce is seasoned with salt and pepper to taste. When the cooked cheese ravioli is combined with the sauce and gently tossed, each piece is coated in the creamy mixture. The recipe suggests using some reserved pasta water to adjust sauce consistency if needed. This sauce creates a luscious texture that complements the delicate cheese filling of the ravioli, making it a comforting yet flavorful pasta dish.
Ingredients
- 20 ounces cheese ravioli refrigerated
- 2 tablespoons butter
- 1 tablespoon flour
- 3 cloves garlic minced
- 1/2 cup white wine dry
- 1 cup heavy cream aka whipping cream
- 1/4 teaspoon Italian seasoning or Herbs de Provence
- 1/2 cup Parmesan Cheese freshly grated
- 1-2 tablespoons parsley chopped
- salt to taste
- black pepper to taste
Instructions
- Boil a salted pot of water for the ravioli. Try to time the pasta being ready the same time as the sauce (the sauce will take about 8-10 minutes to make).
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for about 1-2 minutes, stirring fairly often. Let the roux turn slightly golden but not too dark.
- Add in the garlic, followed by the wine. Let it bubble until it's reduced by half (this will happen quite fast, so keep an eye on it).
- Whisk in the cream so the flour dissolves completely, then stir in the Italian seasoning. Cook it for a few minutes until the sauce has thickened up to your liking.
- Stir in the parmesan cheese and take the skillet off the heat.
- Stir in the parsley and season with salt & pepper as needed (I am generous with both).
- Add the drained ravioli to the skillet and toss until coated (add a tablespoon or so of the hot pasta water to the sauce prior to draining it if it's thickened up too much). Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 817 kcal
% Daily Value*
| Calories | 817kcal | 41% |
| Carbohydrates | 64g | 21% |
| Protein | 27g | 54% |
| Fat | 48g | 74% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 184mg | 61% |
| Sodium | 1141mg | 48% |
| Potassium | 101mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1244IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 218mg | 22% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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