creamy ravioli sauce

This spinach and ricotta ravioli sauce is loaded with roasted garlic, heavy cream, chicken stock and parmesan. It is elegant, yet very easy to make.

Spinach and Ricotta Ravioli Sauce

garlic

Salt

avocado oil

unsalted butter

(350 ml) heavy cream

chicken stock

Parmesan cheese

nutmeg

Salt and pepper

ricotta ravioli

parsley,

Roast the garlic in the oven

Slice the tips tip off bulb of garlic. Place on foil, then drizzle generously with olive or avocado oil and season with salt. Wrap your freshly oiled garlic in the foil.

Roast in the oven for 45 to 60 minutes. Unwrap the foil and squeeze the sticky, softened garlic cloves out.

Alternatively, you can roast the garlic in air fryer in 20 minutes.

Brown butter

In a large skillet melt butter over medium heat. As the butter melts, keep stirring until it is brown in color.

Sauce

Once it is brown and smells nutty, add the mashed roasted garlic and stir until combined, about 20 seconds.

Pour in the chicken stock and simmer for 3 minutes to reduce slightly.

Add in the heavy cream, season with nutmeg, salt and pepper. Bring to a gentle simmer. Simmer for 5 minutes or until the sauce starts to thicken. Then, add the parmesan cheese and cook until it is melted. The sauce should be thick enough. If the sauce is too runny for your liking, add more parmesan cheese or 1 tablespoon cornstarch ( mixed with 2 tablespoons of water). 

Ravioli

Cook ravioli in salted boiling water according to package instructions. Use a slotted spoon to add the cooked ravioli to the sauce and gently mix. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1646062677/dvvbj6bqnsarlyydp6ao.mp4

This spinach and ricotta ravioli sauce is loaded with roasted garlic, heavy cream, chicken stock and parmesan.

Ravioli in creamy Parmesan sauce, topped with walnuts and crispy sage.

Ravioli in Creamy Parmesan Sauce

mushroom ravioli (or with your favorite filling)

olive oil

lemon juice

cream 20% fat (or half-and-half, at room temperature)

Parmesan

dry white wine (or chicken broth)

salt

tsp black pepper

¼ tsp red pepper flakes

sage leaves

walnuts (roughly chopped)

chopping

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.

boiling

Bring a large pot filled with salted water to a boil. 

toasting

Heat oil in a skillet over medium. Add walnuts, toast until fragrant, about 2 minutes. Add sage leaves, cook until crispy, about 1 minute. Transfer to a plate layered with paper towel.

cooking

Reduce the heat to low and add butter. When butter is melted, add garlic and cook until soft and fragrant, about 1 minute. Stir in lemon juice. Add white wine and simmer for 2 minutes. Season with salt and pepper. 

simmering

Pour in cream and bring to a boil, let simmer over low heat for 3 minutes. 

In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.

tossing

Add Parmesan to the cream sauce, stir until combined. Simmer for 1 minute. Add ravioli and gently stir to coat ravioli with sauce. Add a splash of cooking water to thin out the sauce, if needed. Taste and adjust salt.

serving

Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!

Ik heb het reeds gemaakt en het was om duimen en vingers af te likken ;)
Heb binnenkort bezoek en zou dit willen klaarmaken als voorgerecht , voor 12 personen.
Denk je dat ik de saus vooraf kan maken zodat ik ze enkel nog moet opwarmen?

A very easy and delicious sauce for ravioli!!!   I loved it with some vegan walnut filled ravioli.  I will definitely make this one again, and I'm looking forward to trying some of your other recipes too.  Thanks!

This was easy to make and tasted wonderful. The walnuts and fried sage were great toppers and sent this to the next level. Thanks for the recipe Anna!

Made it twice already, absolutely fantastic, very tasty with the walnuts and sage.
Used 200ml cream otherwise it wasn’t thick enough, but maybe it needed more simmering!

Had to throw out this attempt. The lemon addition prior to adding the half and half was the problem. Shouldn’t the lemon be added to the end since it doesn’t fair well to heat and loses the fresh flavor.

This was excellent. I subscribe to the NYT cooking and have yet to find such a divine recipe. Thank you! I will be trying more of your recipes in the future

Great flavor! Loved the addition of walnuts.

Made this for dinner added mushrooms and fresh basil instead of walnuts and sage- was absolutely fantastic definitely will make again

Ravioli with Mushroom Cream Sauce is a creamy, savory, smooth, garlicky, comfort food treat of a meal. One bite and you&#x27;ll never want your ravioli any other way!

Ravioli with Mushroom Cream Sauce

mushroom ravioli (see note)

mushrooms (sliced)

garlic (peeled OR 1 tablespoon minced garlic)

butter

chicken

heavy cream

italian herb blend seasoning (or Herbs de Provence)

salt (to taste)

black pepper

Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.

In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.

Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).

Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.

Gently stir in ravioli.

If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

Quick, easy meal for the busy weekdays. Pretty good flavor. I added a bit of flour to thicken the sauce.

This sauce is the best turns out perfect everytime and my kids and husband love it!

Delicious, I definitely ate more than a serving oops lol. I added some extra seasoning like garlic powder and paprika as well as adding some cornstarch to help thicken the sauce. I’ve seen alot of people complaining about the cream being runny but really it was an easy fix and was delicious regardless.

The proportion of chicken broth to heavy cream is a bit off. I had it simmering for 10 mins and still very watery and not creamy.

Was very watery. Did not thicken or become creamy. Wondering if possibly too much broth.

great base recipe but made a few tweaks to ensure a thickened sauce. After cooking mushrooms for 5-7 mins, add about 2.5 - 3 tbsps of butter and sprinkle equal amount flour, cook for about 1m5 mins. Add chicken stock about .5 cups at a time, mix well while simmering. I used about 1.5 -1.74 cups of stock, thickened and then added a bit of cream and parmesean cheese. Perfect consistency

Not great, super watery.  Had to thicken three times and then the flavours drowned.  Had to basically restart with herbs and flavourings

Way too runny. 3 cups of liquid just can’t reduce without simmering forever. Needs less liquid and some thickening agent.

Way too much chicken broth. Sauce didn’t thicken up after 20 minutes of simmering. Had to add about 1.5 cups more of heavy cream and about 1/2 of flour dissolved in water for it to properly thicken up.

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Spinach and Ricotta Ravioli Sauce

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Top 3 creamy ravioli sauce recipes from across the web

The most viewed creamy ravioli sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach and Ricotta Ravioli Sauce

Ravioli in Creamy Parmesan Sauce

Ravioli with Mushroom Cream Sauce

The most viewed creamy ravioli sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine