White Wine Cream Sauce for Ravioli
The rich and luxurious creamy white wine sauce in this easy ravioli recipe is a showstopper! It's ready in just 20 minutes for a special weeknight treat.
Servings: 4
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
- 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
Calories: 817kcal | Carbohydrates: 64g | Protein: 27g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1141mg | Potassium: 101mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1244IU | Vitamin C: 2mg | Calcium: 218mg | Iron: 15mg
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