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.
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
- 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
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
Calories Per Serving: 469 kcal
Ravioli in Creamy Parmesan Sauce
Bring a large pot filled with salted water to a boil.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
DOWNLOAD PRINTABLE RECIPE PDF
Calories Per Serving: 469 kcal
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!
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.