Garlic Cream Sauce for Ravioli

Here I'll show you how to spruce up a packet of store bought ravioli with this dreamy, creamy garlic sauce! Chris x

Garlic Cream Sauce for Ravioli | Serves 3-4

INGREDIENTS

1lb / 500g Ravioli (see notes)
1 1/4 cups / 300ml Heavy/Double Cream, at room temp
1/3 cup / 80ml Chicken Stock
1/3 cup / 80ml Dry White Wine
1/3 cup / 30g freshly grated Parmesan, plus more to serve
2.5 tbsp Butter, preferably unsalted
1 small bulb of Garlic
1 heaped tbsp finely diced Fresh Parsley, plus extra to serve
1/8 - 1/4 tsp Ground Nutmeg
Salt & Black Pepper, to taste
Olive Oil, as needed

METHOD

Roast Garlic: Slice the tip off the garlic bulb to expose all the cloves. Drizzle with olive oil then wrap in foil and place in the oven at 180C/356F for 45-60mins, or until knife tender, golden brown and caramelized. Don't be tempted to whack up the temp, low and slow is the aim of the game. Leave for a few minutes to cool down, then peel away the outer layers. Squeeze out as much as you can, making sure the outer peel doesn't mix in. Sprinkle over a pinch of salt then mash with a fork to smooth out any lumpy parts.

Brown Butter (optional step - see notes): Melt 2.5 tbsp butter into a large pan over medium heat. It will begin to foam, just keep gently stirring until the butter starts turning from a lemony yellow to a light brown. After a few more mins the butter will turn a deeper brown colour and will release a nutty aroma. This is when your butter is properly browned. If at any point the nutty aroma smells more like burning, then simply reduce the heat. For speedy option just simply melt butter.

Sauce: Add roasted garlic to pan and stir to combine with the butter for 30 seconds. Pour in wine and simmer for 2-3mins to reduce by at least half (important or the sauce will be too sour). Pour in chicken stock and cream, then add parsley, nutmeg and a pinch of salt & pepper. Simmer for 5 or so mins until the sauce starts to thicken, then mix in parmesan. The sauce should be fairly thick by this point.

Ravioli: Cook ravioli in salted boiling water according to packet instruction. Use a slotted spoon to add the cooked ravioli to the sauce and stir to combine. The excess water will loosen up the sauce.

Serve: Plate up with extra parmesan/parsley (optional)

STAY IN TOUCH

[sprout]

this turned out amazing thank you so much!!!! i'm making this today for the second time since it was good the last time

[DenisAhmet]

I made this with home made ravioli. The roasted garlic has a rich nutty flavour, absolutely delicious. It made my favourite list of recipes. Thank you for sharing

[ananthrajendran]

Thank you so much for the recipe and the English ingredients and English directions ⭐

[Dreamtime-Walker]

Great Camera-Work! Looks Very Appetizing!💛🤍

[EminencePhront]

I was wondering what to do with the ravioli in my fridge. I was this close to making a vodka sauce. You changed my mind.

[onumasearls]

I cooked ravioli for my family and they really love it. Thank you ❤

[brendastanton]

Would love to have sep by step directions to go with the ingredients! Looks Great!!!

[EminencePhront]

I made it today and it was everything I hoped for. Next time I going to use not one but two bulbs of garlic since the flavor is so mild.

[constancejenkins]

Omg omg omg 😲 😍 I made this Garlic Parmesean Sauce yesterday for my Spinach and Cheese Ravioli with Sautéed Scallops and Shrimp I added an ingredient or 2 of my own and it was SPECTACULAR 🥰😍😋🤤 Thank you for sharing 😊 🙏🏽🙏🏽🤌🏽🤌🏽🤌🏽 New Subbie Here.

[TheGlamorousLifeofNae]

Thank you!! I was just wondering how to make a good ravioli sauce.

[more.pasta.no.dramaaaa]

Thank goodness it is heavenly! My husband said I make him so happy 😂❤

[wolkenwolf]

This sauce looks real good, will give it a try but never "roasted" garlic before

[marekjanicki]

That looks delicious! Have you make ravioli on your own?

[ahsanarshad]

What can we replace wine with? If we wanna keep it alcohol free.