Kitchen notes · a little help before you start
White Wine Cream Sauce for Ravioli
Cheese ravioli under white wine cream sauce makes a rich, satisfying plate. Parmesan gives the sauce a savory edge, with parsley adding freshness over the tender pasta.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Pasta
A few quick notes
1. Coordinate pasta and sauce
Time the ravioli cooking so the pasta is ready around the same time as the skillet sauce.
2. Keep the flour pale gold
Cook flour in melted butter until slightly golden, taking care not to let the mixture become dark.
3. Reduce wine before cream
Add garlic and wine, watching as the wine reduces by half before whisking in the cream.
Get to know the ingredients
Refrigerated ravioli
Refrigerated cheese ravioli cooks in salted water before being drained and tossed through the finished skillet sauce.
Fresh Parmesan
Stir freshly grated Parmesan into the thickened sauce, then take the skillet off the heat before the parsley.
Herb blend
Italian seasoning or Herbs de Provence is listed for stirring into the cream sauce before it thickens.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for White Wine Cream Sauce for Ravioli
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss and serve
Coat the drained ravioli thoroughly in the sauce and serve immediately after adding parsley and seasoning to taste.
A little more help as you go
Loosen before draining pasta
If the sauce thickens too much, the directions allow a little hot pasta water added before you drain the ravioli.
Dissolve the flour
Whisk cream into the reduced wine mixture until the flour dissolves completely before adding the herb seasoning.
A few questions you might have
When should I add the Parmesan?
Stir it in after the cream sauce has thickened, then remove the skillet from heat before adding parsley.
What if my sauce is too thick?
The directions allow adding a little hot pasta water before draining the ravioli, then tossing the pasta in the sauce.
Does the white wine reduce first?
Yes, let it bubble until reduced by half after adding garlic, then whisk in the cream.
Is the parsley cooked from the beginning?
No, stir it in after the Parmesan and after taking the skillet off the heat, then season to taste.
Can I use Herbs de Provence?
Yes, it is listed as an alternative to Italian seasoning for the cream sauce stirred before thickening.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: saltandlavender.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
