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.
- 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
- 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
- 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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.