Creamy Italian Ravioli Sauce

A rich and creamy sauce that perfectly complements ravioli, bringing family together with its delightful flavors.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

For the Sauce

2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream Can substitute with half-and-half for a lighter sauce.
1 cup freshly grated Parmesan cheese Plus more for serving.
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Ravioli

8 oz fresh or frozen ravioli (cheese or spinach-filled)
Fresh basil leaves, for garnish

Method

Cooking the Ravioli

In a large pot, bring salted water to a boil, then add the ravioli. Cook according to package instructions, usually about 3-5 minutes for fresh and 7-10 minutes for frozen.

Making the Sauce

While the ravioli is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1-2 minutes, or until fragrant and golden but not burnt.
Pour in the heavy cream, stirring gently, and bring to a simmer. Allow it to simmer for about 3-5 minutes, continuing to stir occasionally to prevent it from sticking.
Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce seems too thick, add a splash of water or more cream to achieve your desired consistency.
Mix in the Italian seasoning, salt, and pepper. Taste and adjust the seasoning as needed.

Combining

Drain the ravioli and add them directly into the sauce. Gently toss to coat the ravioli evenly in the creamy sauce.
Serve immediately, garnished with fresh basil and additional Parmesan cheese.

Notes

For added flavor, use fresh herbs like thyme or parsley. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.