Description
A silky, restaurant-style sauce that hugs every ravioli with creamy elegance.
Ingredients
Scale
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1 cup Dry white wine
- 1 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley (optional, for garnish)
Instructions
- Melt butter in a wide skillet over medium heat until foamy.
- Add minced garlic and sauté gently for 30–45 seconds until fragrant, not browned.
- Pour in white wine and simmer 3–4 minutes, reducing slightly to cook off alcohol.
- Lower heat and stir in heavy cream, letting it gently warm and thicken.
- Add Parmesan cheese, stirring until fully melted and smooth.
- Season with salt and black pepper to taste.
- Toss cooked cheese ravioli directly into the sauce or spoon generously over the top; finish with parsley if desired.
Notes
- For a richer flavor, use a high-quality dry white wine.
- Adjust the thickness of the sauce by varying the amount of heavy cream.
- Fresh herbs can be added for additional flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 80mg