Go Back
–+ servings
White Wine Cream Sauce for Ravioli

Irresistible White Wine Cream Sauce for Ravioli Bliss

This White Wine Cream Sauce for Ravioli is a delightful, creamy sauce that elevates your dish, making every bite memorable.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Heavy Cream Whipping cream can be used as an alternative.
  • 3 tablespoons Butter No direct substitutions recommended for flavor.
  • 2 tablespoons Flour Use cornstarch or gluten-free flour blend for gluten-free.
  • 3 cloves Garlic Freshly minced is best for stronger taste.
  • 1 cup Dry White Wine Substitute with chicken or vegetable broth for non-alcoholic version.
  • ½ cup Parmesan Cheese Can substitute with Pecorino Romano for a sharper taste.
  • 1 teaspoon Italian Seasoning or Herbs de Provence Fresh herbs can be used for a brighter flavor.
  • Salt and Pepper Essential for seasoning to taste.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Melt 3 tablespoons of butter in a large skillet over medium heat until bubbly, about 1-2 minutes.
  2. Add 3 minced garlic cloves, stirring gently for 1 minute until fragrant and translucent.
  3. Sprinkle in 2 tablespoons of flour while stirring, cooking for another minute to form a roux.
  4. Gradually pour in 1 cup of dry white wine, whisking continuously and letting it simmer for 3-4 minutes.
  5. Pour in 1 cup of heavy cream, stirring constantly and allowing the sauce to simmer gently for 3-5 minutes.
  6. Stir in ½ cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning, adjusting seasoning with salt and pepper.
  7. Serve generously over freshly cooked cheese ravioli, garnishing with chopped fresh parsley and extra grated Parmesan.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 6gFat: 27gSaturated Fat: 16gCholesterol: 80mgSodium: 400mgPotassium: 120mgSugar: 1gVitamin A: 500IUCalcium: 300mg

Notes

Store the sauce in an airtight container for up to 3 days; it can be frozen for 2 months. Reheat gently on the stovetop, adding milk or reserved pasta water if needed.

Tried this recipe?

Let us know how it was!