creamy parmesan sauce

Ravioli in Creamy Parmesan Sauce

280 g/10 oz mushroom ravioli,

olive oil

unsalted butter

garlic cloves,

lemon juice

250 ml/1 cup cream 20% fat,

55 g/2 oz grated Parmesan

50 ml white wine, or chicken broth

tsp each: salt + black pepper

tsp red pepper flakes

sage leaves

55 g/2 oz roughly chopped walnuts

Get all the prep done before you start...

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...

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....

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,...

Pour in cream and bring to a boil, let simmer over low heat for 3 minutes. 

In the meantime, add ravioli to the pot...

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...

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...

Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!

Ravioli in creamy Parmesan sauce, topped with walnuts and crispy sage.

mushroom ravioli (or with your favorite filling)

garlic

cream 20% fat (or half-and-half, at room temperature)

Parmesan

dry white wine (or chicken broth)

salt

tsp black pepper

¼ tsp red pepper flakes

walnuts (roughly chopped)

chopping

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.

boiling

Bring a large pot filled with salted water to a boil. 

toasting

cooking

simmering

tossing

serving

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?

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!

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!

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!

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.

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

Great flavor! Loved the addition of walnuts.

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

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Ravioli in Creamy Parmesan Sauce

Ravioli in Creamy Parmesan Sauce

Top 2 creamy parmesan sauce recipes from across the web

The most viewed creamy parmesan sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ravioli in Creamy Parmesan Sauce

Ravioli in Creamy Parmesan Sauce

The most viewed creamy parmesan sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine