ravioli sauce

Ravioli in Creamy Parmesan Sauce

280 g/10 oz mushroom ravioli,

olive oil

unsalted butter

garlic cloves,

lemon juice

250 ml/1 cup cream 20% fat,

55 g/2 oz grated Parmesan

50 ml white wine, or chicken broth

tsp each: salt + black pepper

tsp red pepper flakes

sage leaves

55 g/2 oz roughly chopped walnuts

Get all the prep done before you start...

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.Bring a large pot filled with salted water to a boil. 

Heat oil in a skillet over medium. Add...

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.

Reduce the heat to low and add butter....

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. 

Pour in cream and bring to a boil,...

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

In the meantime, add ravioli to the pot...

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

Add Parmesan to the cream sauce, stir until...

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.

Serve topped with walnuts, crispy sage, red pepper...

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

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

(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.

mushroom ravioli (or with your favorite filling)

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

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

cooking

simmering

tossing

serving

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

This 5 minute and 4 ingredient ravioli sauce will make you believe you are eating out in the best Italian restaurant.

5 Minute Ravioli Sauce

tbsp sun-dried tomato pesto (I used Scala brand

garlic (minced)

basil leaves (sliced)

milliliters/1/2 cup light/single cream (20% fat content for US readers)

125 milliliters/1/2cup reserved pasta water

pepper

Cook the ravioli according to package directions.&nbsp;

Start the sauce immediately after you add the ravioli to the boiling water. Add sun-dried tomato pesto and garlic to a frying pan over low heat, stir, then add sliced basil leaves and cream, let it simmer for 1-2 minutes.&nbsp;

When the ravioli is cooked, drain but reserve 1/2 cup of water.&nbsp; Add the ravioli with half of the water directly to the pan with the sauce. Toss to combine and season with salt and pepper to taste. Add the rest of the water only if the sauce is too dry. Serve with freshly grated Parmesan cheese.&nbsp;

This was absolutely fantastic!!!! I think I added a slight bit more cream but otherwise I copied it exactly! My bf loved it so much he wants me to make it again in the one week. So much flavour!

Delicious! We love fresh ravioli but it  is hard to find a sauce that doesn’t overwhelm. I     Have never used sun dried tomato pesto in a cream sauce- loved it!

Easy and so delicious! Used over sweet sausage w/4 cheese raviolli from TJs. Such a great dinner. Thanks

This tastes like restaurant quality! Yum...... I used white wine instead of the pasta water. So easy and delicious. Thanks for a great recipe!

Loved it !! Very easy to make and I followed the exact recipe.

This is perfect for a single momma quick to table no meat dinner! Yay x a million!!! So good!!!

https://content.jwplatform.com/videos/WlQBU831.mp4

Creamy ravioli sauce flavoured with sun-dried tomato pesto, garlic and basil comes together in a flash!

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Top Tags

Ravioli in Creamy Parmesan Sauce

Spinach and Ricotta Ravioli Sauce

Ravioli in Creamy Parmesan Sauce

5 Minute Ravioli Sauce

Top 4 ravioli sauce recipes from across the web

The most viewed ravioli sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ravioli in Creamy Parmesan Sauce

Spinach and Ricotta Ravioli Sauce

Ravioli in Creamy Parmesan Sauce

5 Minute Ravioli Sauce

The most viewed ravioli sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine