Imagine a dish that transports you straight to the rolling hills of Tuscany with just one bite. This Ravioli with White Wine Butter Sauce is not just a meal, it's a culinary experience that combines the rich, velvety texture of perfectly cooked ravioli with a decadent sauce that will have you swooning. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe is your ticket to gastronomic bliss.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package of fresh ravioli
- 1/2 cup white wine
- 1/2 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 1 package of fresh ravioli, 1/2 cup white wine, 1/2 cup unsalted butter, 2 cloves of garlic (minced), 1/4 cup grated Parmesan cheese, salt, pepper, and fresh parsley for garnish.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water. This will enhance the flavor of the ravioli.
- While waiting for the water to boil, prepare your sauce. In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Allow the butter to melt completely, but be careful not to let it brown.
- Once the butter is melted, add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes, stirring frequently, until it becomes fragrant and lightly golden. Be cautious not to burn the garlic.
- After the garlic is ready, carefully pour in 1/2 cup of white wine. Stir the mixture gently and allow it to simmer for about 3-4 minutes, letting the alcohol cook off and the sauce reduce slightly.
- As the sauce is simmering, add the fresh ravioli to the boiling water. Cook according to the package instructions, usually around 4-5 minutes, until the ravioli float to the surface and are tender.
- Once the ravioli are cooked, use a slotted spoon to transfer them directly into the skillet with the white wine butter sauce. Toss the ravioli gently in the sauce to coat them evenly.
- Sprinkle in 1/4 cup of grated Parmesan cheese and season with salt and pepper to taste. Toss everything together until the cheese melts and the ravioli are well coated in the sauce.
- Remove the skillet from the heat. Serve the ravioli hot, garnished with freshly chopped parsley for a touch of color and flavor.
- Enjoy your delicious Ravioli with White Wine Butter Sauce!
Tips
- Choose high-quality fresh ravioli for the best flavor and texture. The filling makes a huge difference in the final dish.
- When melting butter, use medium heat to prevent burning. The goal is a golden, fragrant base for your sauce.
- Don't rush the garlic sautéing process. Those 1-2 minutes are crucial for developing a rich, aromatic flavor.
- Use a good quality white wine you'd actually enjoy drinking. The wine's flavor will concentrate in the sauce.
- Be careful not to overcook the ravioli. They should be tender but not falling apart.
- Reserve a little pasta water in case you need to adjust the sauce consistency.
- Freshly grated Parmesan will melt more smoothly and provide a more intense flavor than pre-grated cheese.
- Garnish with fresh parsley just before serving to add a pop of color and fresh herbaceous note.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
