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.
Why You’ll Love these Ravioli in Parmesan Cream Sauce
When you’re looking at a package of ravioli at the supermarket to make something for dinner, just remember that it can go in two very different ways. You can cook it and toss it with a marinara sauce for a simple and fast meal. Or, toast some walnuts and fresh sage, make a Parmesan cream sauce, then toss the ravioli in this delicious mix and you’ve got something seriously fancy. Perfect for any busy weeknight but impressive enough to make at your next dinner party.
The ravioli that I used for this recipe is filled with wild mushrooms, but you can use any of your favorite ravioli, like 4-cheese, spinach, meat, butternut squash,…
This is the kind of pasta dish you can serve for friends, family or anyone at your table. It’s luxurious and comforting at the same time, a dinner-party–worthy dish. You can serve it as a main course with a big side salad or as a starter.
This dish is a secret weapon for getting weeknight dinners on the table ready in a blitz and, more importantly, turn them into tasty meals that require minimal effort or planning.
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful Tips
- For this recipe, you can use ravioli, tortellini or even short shaped pasta.
- You can use any of your favorite ravioli, like 4-cheese, spinach, meat, butternut squash, mushrooms…
- As for the cream, in this recipe we use 20% fat cream, but you can also use half-and-half.
- Swap white wine for chicken broth.
- Top with some crunchy pancetta or bacon.
- Serve as dinner with a big side salad for 2 or as a starter for 4.
- And if you never made homemade ravioli before, but are dying to try it, here a few of my favorite recipes for RAVIOLI.
- Storage: Consume the leftovers within 3 days for optimal quality.
More 15-minute recipes, please!
Ravioli in Creamy Parmesan Sauce
Ingredients
- 10 ounces mushroom ravioli or with your favorite filling
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 garlic cloves minced
- 1 tsp lemon juice
- 1 cup cream 20% fat or half-and-half, at room temperature
- 2 ounces grated Parmesan
- ¼ cup dry white wine or chicken broth
- 1 tsp salt
- 1 tsp black pepper
- ¼ tsp red pepper flakes
- about 10 fresh sage leaves
- 2 ounces walnuts roughly chopped
Instructions
- 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 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. 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, 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.
- 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 flakes and some extra black pepper. Enjoy!
Video
Nutrition
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Make sure to add cream slowly to avoid it curdling, my husband really enjoyed the dish
So glad you enjoyed the recipe, thanks so much for making it!
I usually do beef ravioli with a tomato based sauce, I decided to try something new. My google search led me here. I improvised, swapped walnuts for almonds and unfortunately had no sage leaves! I used white wine and it was soooooo lovely! Every bowl was empty. My kids loved it. Thank you
Fantastic! That is so nice to hear, so glad everyone enjoyed it!
Made this for dinner added mushrooms and fresh basil instead of walnuts and sage- was absolutely fantastic definitely will make again
Hi Cathy, so happy you enjoyed the recipe!
Great flavor! Loved the addition of walnuts.
Thank you Jessica!
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
Hi Cathy, thanks so much for making this recipe and sharing your feedback! I’m so glad it was enjoyed:)
I had to throw this out and find another recipe. The half and half curdled!! Maybe the recipe should add the lemon at the end so that doesn’t happen. Had to find another recipe so that my ravioli’s needed some sauce.
hi, I’m really sorry to hear this, wish I could help in.
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.
So yummy
Thank you Jolee!
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!
Thank you Patricia! I appreciate you making this recipe and your comment, so glad to hear it’s a hit! x
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!
You’re welcome Bill!
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!
You’re welcome Barbara! It makes me so happy to hear you enjoyed this recipe!
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?
Hey Sabine! Perfect plan voor een voorgerecht! Ja, je kan de saus zeker op voorhand maken. Als je merkt dat de saus bij het opwarmen te dik is geworden, kan je een scheutje van het kookwater van de ravioli toevoegen. Zorg er wel voor dat je de saus zachtjes verwarmt om te voorkomen dat ze gaat schiften. Veel succes en smakelijk alvast! 😊