White Wine Cream Sauce Ravioli

Cheese ravioli with silky white wine cream sauce is one of those dishes that always feels just a bit special, whether you are putting together a midweek meal or hosting friends for dinner. This sauce turns store-bought ravioli into a rich, restaurant-style plate—gentle aromatics, melting cheese, and a creamy finish, all layered with the brightness of wine.

This recipe came about on a rainy night when I wanted comfort food that felt a little fancy. It took just a few tries to get it right, and now I rely on it whenever I crave something cozy yet elegant.

Ingredients

• Refrigerated cheese ravioli: Ensures a soft and pillowy base and saves you time compared to making pasta from scratch. Choose a brand with real cheese and simple spices.
• Butter: Adds a velvety start to the sauce. Use unsalted so you can control the salt level.
• Flour: Essential for thickening; opt for all-purpose for a smooth result.
• Garlic: Provides subtle depth. Freshly minced will taste brightest.
• Dry white wine: Brings acidity and aroma. Select a wine you would actually drink (Pinot Grigio or Sauvignon Blanc work well).
• Heavy cream: Creates that plush, restaurant-style texture. Look for one with minimal additives.
• Italian seasoning or Herbs de Provence: Add layered flavor; choose fresh, vibrant blends.
• Freshly grated Parmesan: Creates that nutty, salty finish. Grate it yourself for the best melt.
• Parsley: Wakes up the flavors and adds a fresh green touch. Flat-leaf parsley brings more punch.
• Salt and black pepper: Round everything out. Taste and adjust at the very end.

Instructions

Boil the Ravioli:

Fill a large saucepan with salted water, bringing it to a rolling boil. Drop your refrigerated ravioli in and cook them until they float and are just tender, usually eight to ten minutes. Watch closely so they do not overcook and fall apart.

Prepare the Roux:

Set a medium skillet over medium heat and add your butter. Let it melt gently, swirling the pan. Sprinkle in the flour, then whisk steadily for one to two minutes. You are looking for the mixture to turn a light golden color, which means your floury taste will cook out.

Sauté the Garlic and Add Wine:

Stir in the minced garlic and cook just until it is fragrant—about one minute. Do not let it get too dark. Pour in your white wine and watch as it sizzles, using your spoon to scrape any bits from the pan. Let the wine bubble and reduce by half, concentrating its flavor.

Finish the Cream Sauce:

Switch to a whisk and slowly add the heavy cream. Keep whisking, making sure the roux dissolves completely into the cream. Sprinkle in your Italian seasoning or Herbs de Provence and let the sauce simmer and thicken until it lightly coats your spoon. This may take three to four minutes but go slow and steady for best texture.

Add Cheese and Freshness:

Once the sauce has thickened to your liking, stir in the Parmesan cheese. Let it melt in, tasting as you go. Remove from heat, then fold in the chopped parsley. Give it a taste and season with salt and freshly cracked pepper as needed.

Combine Pasta and Sauce:

Drain the ravioli, saving a big spoonful of pasta water just in case. Add the hot ravioli right into the sauce skillet. Use a gentle motion to coat every piece—if the sauce seems too thick, add a splash of the reserved pasta water until it feels just right. Serve up straight away while everything is luscious and warm.

I always look forward to the moment the Parmesan hits the warm cream and suddenly the sauce thickens and smells irresistible. My grandmother taught me to always use wine you enjoy drinking, and that makes all the difference in flavor.

Storage and Leftover Tips

Store extra ravioli and sauce together in an airtight container in the fridge for up to three days. When reheating, a quick splash of cream or milk will revive the sauce and bring it back to its luscious state. Avoid overheating, which can cause the cheese and cream to separate. Freezing is possible, though the pasta may become softer after thawing.

Easy Ingredient Swaps

You can try spinach or mushroom ravioli for variety. For a lighter touch, half and half works in place of heavy cream. If you are out of white wine, a splash of chicken or veggie broth plus a squeeze of lemon juice works as a substitute. Pecorino Romano adds a sharper, saltier kick instead of Parmesan.

Perfect Ways to Serve This

This sauce loves a sprinkle of toasted pine nuts or a spoonful of sun-dried tomatoes on top. Serve alongside blistered cherry tomatoes or baby arugula salad for brightness. Warm garlic bread is the perfect partner for wiping your plate clean.

Even on the busiest nights, this white wine cream ravioli always manages to impress. It is simple yet feels like something you would order in your favorite Italian restaurant, and I never tire of the way the kitchen smells as it comes together.

Recipe Q&A

→ What type of white wine works best?

Choose a dry white like Pinot Grigio or Sauvignon Blanc for bright, balanced flavor.

→ Can I use frozen ravioli instead of refrigerated?

Yes, frozen ravioli may be used; simply adjust boiling time until pasta is tender.

→ How do I prevent the sauce from curdling?

Keep heat moderate and add cream gradually, whisking to avoid overheating or separation.

→ Is it possible to add proteins or vegetables?

Cooked chicken, mushrooms, or spinach make great additions stirred in before serving.

→ Can I use grated cheese besides Parmesan?

Freshly grated Asiago or Pecorino Romano can add a distinct, savory flavor to the sauce.