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Appetizers, Kids, Pasta | Rice | Barley, Quick meals, Vegetarian  /  7.10.2021

Ravioli in Creamy Parmesan Sauce

by Anna Chwistek
Anna Chwistek

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.

ravioli in creamy parmesan 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.

ravioli in creamy parmesan sauce

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.

ravioli in creamy parmesan sauce

RECIPE NOTES

  • 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
  • add some 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

ravioli in creamy parmesan sauce

More 15-minute recipes, please!

  • Spicy Miso Brown Butter Pasta
  • Spicy Tomato and Cream Cheese Spaghetti
  • Brown Butter Broccoli and Walnut Pasta
  • Penne with smoked salmon and mascarpone
  • 15 minute One-Pot Creamy Mushroom Gnocchi

Recipe Video

Ravioli in Creamy Parmesan Sauce

Yield: serves 2

Ravioli in Creamy Parmesan Sauce

ravioli in creamy parmesan sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 280 g/10 oz mushroom ravioli, or with your favorite filling
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 tsp lemon juice
  • 250 ml/1 cup cream 20% fat, or half-and-half, at room temperature
  • 55 g/2 oz grated Parmesan
  • 1/4 cup/50 ml white wine, or chicken broth
  • 1 tsp each: salt + black pepper
  • 1/4 tsp red pepper flakes
  • about 10 fresh sage leaves
  • 55 g/2 oz roughly chopped walnuts

Instructions

  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!

Notes

Calories Per Serving: 469 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Let me know! Leave a comment on the blog or share a photo on Instagram and don’t forget to tag me with @anna_s_table or #servingdumplings I’d love to see what you’re making. Happy cooking!

© Anna Chwistek
Category: Pasta | Rice | Barley
 
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Tags

  • nuts
  • parmesan
  • pasta
  • quick meals
  • ravioli
  • vegetarian

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10 comments

  • Jae
    24.01.2022

    Make sure to add cream slowly to avoid it curdling, my husband really enjoyed the dish

    Reply
    • Anna Chwistek
      24.01.2022

      So glad you enjoyed the recipe, thanks so much for making it!

      Reply
  • Lauren
    13.04.2022

    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

    Reply
    • Anna Chwistek
      13.04.2022

      Fantastic! That is so nice to hear, so glad everyone enjoyed it!

      Reply
  • Cathy
    14.09.2022

    Made this for dinner added mushrooms and fresh basil instead of walnuts and sage- was absolutely fantastic definitely will make again

    Reply
    • Anna Chwistek
      14.09.2022

      Hi Cathy, so happy you enjoyed the recipe!

      Reply
  • Cathy
    28.12.2022

    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

    Reply
    • Anna Chwistek
      28.12.2022

      Hi Cathy, thanks so much for making this recipe and sharing your feedback! I’m so glad it was enjoyed:)

      Reply
  • Ekn
    26.01.2023

    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.

    Reply
    • Anna Chwistek
      26.01.2023

      hi, I’m really sorry to hear this, wish I could help in.

      Reply

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Anna | Studio Kuchnia

Anna | Studio Kuchnia
eat. real food.
packed with flavor.
sometimes chocolate too.

Anna.

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