Easy Ravioli Sauce

This Easy Ravioli Sauce is a rich, creamy, and flavorful accompaniment that will elevate any ravioli dish. Made with a blend of heavy cream, chicken stock, white wine, and freshly grated Parmesan, it’s a simple yet indulgent sauce that perfectly complements the soft, pillowy ravioli.

Roasted garlic adds a deep, sweet aroma, while a touch of nutmeg and fresh parsley gives it a beautiful balance of warmth and freshness. Quick to prepare, this sauce is ideal for a cozy weeknight meal or a special dinner with minimal effort but maximum flavor.

Why You’ll Love This Recipe:

Rich and Creamy Texture: The combination of heavy cream, chicken stock, and Parmesan creates a silky, luxurious sauce that coats each ravioli perfectly, making every bite indulgent and satisfying.

Deep, Roasted Garlic Flavor: Roasting the garlic brings out its natural sweetness and depth, adding a rich, caramelized flavor to the sauce that enhances the overall dish.

Balanced Taste: The white wine adds a touch of acidity and complexity, while the nutmeg introduces a subtle warmth, creating a well-rounded, flavorful sauce that’s not too heavy but just right.

Quick and Easy: Despite its gourmet flavor, this sauce is incredibly simple and quick to make. It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen.

Versatile: While it’s perfect with ravioli, this sauce can easily complement other types of pasta, making it a go-to recipe in any pasta lover’s repertoire.

Comforting and Elegant: It strikes the perfect balance between comfort food and elegance, making it suitable for both casual dinners and more special occasions.

Key Ingredients:

Heavy/Double Cream – Adds a rich, velvety texture to the sauce, making it indulgent and smooth.

Chicken Stock – Provides a savory depth of flavor that complements the creaminess of the sauce.

White Wine – Brings acidity and brightness to balance the richness, adding complexity to the overall taste.

Freshly Grated Parmesan – Adds a sharp, nutty flavor that melts into the sauce, making it extra savory and luxurious.

Butter – Creates a smooth base and helps achieve a rich, golden color in the sauce.

Garlic – Roasting garlic enhances its natural sweetness and depth, giving the sauce a deliciously aromatic foundation.

Fresh Parsley – Adds a burst of freshness and color, balancing the richness of the cream with a hint of herbaceous flavor.

Nutmeg – A pinch of nutmeg adds subtle warmth and depth, complementing the creamy sauce beautifully.

Easy Ravioli Sauce

Ingredients:

1 lb / 500g Ravioli (see notes)

1 1/4 cups / 300ml Heavy/Double Cream (room temperature)

1/3 cup / 80ml Chicken Stock

1/3 cup / 80ml Dry White Wine

1/3 cup / 30g Freshly Grated Parmesan (plus extra for serving)

2.5 tbsp Butter (preferably unsalted)

1 small bulb Garlic

1 heaping tbsp Fresh Parsley (finely chopped, plus extra for serving)

1/8 – 1/4 tsp Ground Nutmeg

Salt & Black Pepper (to taste)

Olive Oil (as needed)

Instructions:

Roast the Garlic:

Slice off the top of the garlic bulb to expose the cloves.

Drizzle with olive oil, wrap the bulb in foil, and roast in the oven at 180°C (356°F) for about 45-60 minutes until the garlic is golden, tender, and caramelized.

Allow it to cool a little before peeling away the outer layers.

Squeeze out the soft cloves and mash them with a fork.

Add a pinch of salt for seasoning.

Brown the Butter (Optional, See Notes):

In a large skillet over medium heat, melt the butter.

Stir gently as it foams and begins to turn from yellow to light brown.

Once it deepens in color and releases a nutty fragrance, it’s ready. If it starts to smell burnt, reduce the heat.

For a simpler approach, you can just melt the butter without browning it.

Make the Sauce:

Add the roasted garlic to the pan and sauté for about 30 seconds.

Pour in the white wine, letting it simmer for 2-3 minutes to reduce by half.

Stir in the chicken stock and cream, followed by the parsley, nutmeg, and a pinch of salt and black pepper.

Allow the sauce to simmer for 5 minutes, thickening slightly, and then stir in the grated Parmesan until smooth and fully incorporated.

Cook the Ravioli:

Boil the ravioli in salted water according to the package directions.

Once cooked, use a slotted spoon to transfer the ravioli directly into the sauce, stirring gently to coat. If the sauce is too thick, the pasta water can help loosen it.

Serve:

Serve the ravioli on plates, garnishing with extra Parmesan and fresh parsley if desired.

Enjoy!

Notes:

Ravioli Choice:

You can use any type of ravioli—whether it’s cheese, spinach, meat, or even a more adventurous filling like lobster or mushroom. Just make sure the ravioli is fresh or frozen, as it will absorb the sauce beautifully.

If you’re using frozen ravioli, be sure to cook it thoroughly according to package instructions before adding it to the sauce.

Adjusting Consistency:

If the sauce is too thick after simmering, you can add a little more chicken stock or pasta water (from the ravioli cooking pot) to thin it out to your desired consistency.

Conversely, if the sauce is too thin, let it simmer a little longer to thicken up, or add more Parmesan for a creamier finish.

Butter Browning:

Optional Step: Browning the butter adds a nutty, rich flavor to the sauce, but if you’re in a hurry, you can simply melt the butter without browning it. The sauce will still be delicious, but the browned butter adds an extra layer of flavor.

Wine Substitute:

If you prefer not to use wine, you can substitute it with a little extra chicken stock or a splash of lemon juice for acidity. However, wine gives the sauce a subtle depth, so it’s worth using if you can.

Make-Ahead Tips:

The sauce can be made in advance and stored in the fridge for up to 2-3 days. Simply reheat gently on the stove, adding a splash of cream or stock to loosen it up if needed.

Vegan Option:

To make this sauce vegan, substitute the heavy cream with coconut cream or cashew cream and replace the butter with olive oil. You can also use vegan Parmesan as a substitute for the cheese.

Extra Flavors:

Feel free to customize the sauce by adding a pinch of red pepper flakes for some heat, or a handful of sautéed mushrooms for extra depth. You could also experiment with fresh thyme or basil for added herbal notes.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this sauce ahead of time?

Yes, you can make the sauce ahead of time! It will keep in the refrigerator for up to 2-3 days.

When you’re ready to use it, simply reheat the sauce gently on the stovetop, adding a splash of cream or chicken stock if it has thickened too much during storage.

Can I use frozen ravioli with this sauce?

Absolutely! Frozen ravioli works just as well as fresh.

Just be sure to follow the package instructions for cooking time.

Once the ravioli is cooked, transfer it directly into the sauce, allowing some of the pasta water to help loosen the sauce if needed.

Can I substitute the cream with a lighter option?

Yes, you can substitute the heavy cream with half-and-half or a lower-fat milk, but keep in mind the sauce will be lighter and less rich.

For a dairy-free option, you can use coconut cream or cashew cream to maintain a creamy texture.

What can I add to the sauce to make it more flavorful?

You can experiment with additional herbs and spices like fresh thyme, basil, or a pinch of red pepper flakes for heat.

Adding sautéed mushrooms or even a dash of truffle oil can elevate the flavor profile.

For an extra cheesy kick, you can also stir in a bit of ricotta or mascarpone cheese.

How can I make this sauce vegan?

To make the sauce vegan, substitute the butter with olive oil, the heavy cream with coconut cream or a cashew-based cream, and use a plant-based Parmesan or nutritional yeast instead of the cheese.

This will give you a creamy, flavorful sauce without any dairy.

Do I need to brown the butter for this recipe?

Browning the butter is optional but adds a nutty, rich flavor to the sauce.

If you prefer a quicker method or don’t want the added depth, you can simply melt the butter without browning it.

The sauce will still be delicious without this extra step.

What’s the best type of wine to use for this sauce?

A dry white wine works best for this sauce.

Wines like Sauvignon Blanc, Pinot Grigio, or Chardonnay are ideal choices.

The acidity of the wine helps balance the richness of the cream and butter, adding a subtle complexity to the flavor.

Can I use a different type of stock instead of chicken stock?

Yes, you can substitute chicken stock with vegetable broth if you’re looking for a vegetarian or vegan option.

Just be aware that using vegetable stock will slightly change the flavor profile, but it will still work wonderfully in the sauce.

How do I prevent the sauce from curdling or separating?

To prevent the sauce from curdling, make sure to use room temperature cream and not cold cream, as this will help it incorporate smoothly.

Also, be sure to cook the sauce over medium to low heat and avoid bringing it to a rapid boil, which can cause the cream to break.

How can I make the sauce thicker or thinner?

If the sauce is too thick, add a bit more chicken stock or pasta water (from cooking the ravioli) to loosen it up.

If you prefer a thicker sauce, let it simmer a little longer to reduce and concentrate the flavors.

You can also add more Parmesan cheese to thicken it further, as it will melt into the sauce and help create a creamier texture.