Ravioli in Creamy Parmesan Sauce

March 18, 2022
0 Ratings
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 5 minutes
  • Cook time 10 minutes
  • Serves 2
Author Notes

Ravioli in creamy Parmesan sauce, topped with walnuts and crispy sage. It’s smooth, it’s cheesy, it has a hint of garlic and it tastes super delicious. A fun, foolproof dish made with store-bought ravioli swimming in a rich Parmesan sauce that’s jazzed up with white wine and some red pepper flakes. It tastes like a dream, especially when served with fried sage and toasted walnuts. Your taste buds will love you for this one. Oh, and it comes together in only 15 minutes. —Anna Chwistek | Serving Dumplings

What You'll Need
  • 10 ounces fresh ravioli
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 1 cup cream 20% fat, or half-and-half
  • 2 ounces grated parmesan
  • 1/4 cup white wine, or chicken broth
  • 1 teaspoon each: salt + black pepper
  • 1/4 teaspoon red pepper flakes, more for serving
  • about 10 fresh sage leaves
  • 2 ounces roughly chopped walnuts
  1. 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.
  2. 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.
  3. 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.
  4. Pour in cream and bring to a boil, let simmer over low heat for 3 minutes.
  5. In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.
  6. 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.
  7. Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!

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