Wine Cream Sauce Ravioli
I have been in love with this specific dish at a little hole-in-the-wall restaurant for a while now, but as good as it is, it’s starting to get a little expensive for so little. So I tried experimenting and looking around to find something similar…and it turns out I could make more for about the same price, and I got to use my own wines and experiment! If you can’t tell by now I really love pasta and making sauces :)
Ingredients
20 ounces refrigerated cheese ravioli
2 Tbsp. butter
1 Tbsp. flour
1 Tbsp. garlic powder
1/2 cup dry white wine (or you can just use your favorite, feel free to add a bit more if the taste isn’t strong)*
1 cup heavy/whipping cream
1/4 tsp. Italian seasoning
1/2 cup freshly grated parmesan cheese
1-2 Tbsp. parsley chopped (optional)
A Handful of Spinach or Cherry Tomatoes (optional)
Salt & pepper to taste
*I used a mix of Barefoot Pinot Grigio (American), Barefoot Sauvignon Blanc (California), and Nighthawk Black Lush Pinot Noir
Instructions
Step One:
Boil a salted pot of water for the ravioli (the sauce will take about 8-10 minutes to make). Then in a separate skillet add your butter and melt over medium heat. Once it melts, sprinkle the flour in and cook for about 1-2 minutes, stirring fairly often. Let the roux turn slightly golden but not too dark.
Step Two:
Add in the garlic, followed by the wine. Let it bubble until it's reduced by half (this will happen quite fast, so keep an eye on it).
Step Three (optional):
Here add in your cherry tomatoes or spinach until wilted, just for a little extra color or added veggies! If you’re not using these, you can skip this step.
Step Four:
Whisk in the cream so the flour dissolves completely, then stir in the Italian seasoning. Cook it for a few minutes until the sauce has thickened up to your liking. Then stir in the parmesan cheese (I like using half in the sauce and half as a garnish) and take the skillet off the heat. Stir in the parsley and season with salt & pepper as needed.
Step Five:
Add the drained ravioli to the skillet and toss until coated (you can add a tablespoon or so of the hot pasta water to the sauce prior to draining it if it's thickened up too much). Serve immediately! This is one dish that doesn’t reheat well after being stored since everything separates…
This dish would go so well with shrimp or chicken, or you could just use the sauce for them. I love how it turned out and probably would try a red wine, or at least add more red instead of white…I’m more of a red wine enjoyer.
