White Wine Cream Sauce Ravioli (Printable Format)
Tender ravioli tossed in creamy white wine sauce, finished with Parmesan and herbs for balanced flavor.
# Needed Ingredients:
→ Pasta
01 -
20 ounces refrigerated cheese ravioli
→ Sauce
02 -
2 tablespoons unsalted butter
03 -
1 tablespoon all-purpose flour
04 -
3 cloves garlic, minced
05 -
1/2 cup dry white wine
06 -
1 cup heavy cream
07 -
1/4 teaspoon Italian seasoning or Herbs de Provence
08 -
1/2 cup freshly grated Parmesan cheese
09 -
1 tablespoon chopped fresh parsley
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Preparation Steps:
01 -
Bring a large pot of salted water to a boil. Cook the cheese ravioli until just tender, approximately 8 to 10 minutes. Time completion to coincide with preparation of the sauce.
02 -
In a medium skillet, melt butter over medium heat. Whisk in flour and stir constantly for 1 to 2 minutes, forming a pale golden roux without letting it darken.
03 -
Add the minced garlic and sauté briefly until aromatic, about 30 seconds. Pour in dry white wine and let it bubble, reducing the liquid by half while stirring occasionally.
04 -
Gradually whisk in heavy cream until the mixture is smooth. Add Italian seasoning or Herbs de Provence. Simmer, stirring frequently, until the sauce thickens to a creamy consistency.
05 -
Stir in grated Parmesan cheese until fully melted and blended. Remove the pan from heat and mix in chopped parsley. Season with salt and freshly ground black pepper to taste.
06 -
Drain the ravioli, reserving a tablespoon of pasta cooking water. Add ravioli to the skillet with the sauce, tossing gently to coat. If needed, loosen the sauce with reserved pasta water. Serve immediately.
# Supplementary Details:
01 -
Reserve a small amount of pasta water to adjust sauce consistency if necessary.