I recently whipped up a plate of cheese ravioli paired with a smooth White Wine Alfredo sauce. Olive oil, unsalted butter, and minced garlic blend effortlessly with a splash of dry white wine and heavy cream. A sprinkle of parmesan and fresh parsley ties the dish together with a delightful finesse.

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I’m excited to share my Creamy White Wine Ravioli recipe that I whipped up in just 20 minutes! I started by heating a tablespoon of olive oil and two tablespoons of unsalted butter in a pan, then tossed in two minced garlic cloves and one finely diced shallot.

The aroma of garlic and shallots mingling in the pan instantly reminded me of a light pasta sauce for ravioli that feels gourmet without being fancy. I then deglazed the pan with 1/2 cup of dry white wine letting it reduce for a minute before stirring in a cup of heavy cream and 1/2 cup of grated parmesan cheese to create a luscious, homemade white wine alfredo sauce.

Adding a package of cheese ravioli transforms the dish into something that’s not only delicious but also visually stunning on the plate. A dash of salt, pepper, and a sprinkle of chopped parsley finished it off perfectly.

Enjoy this elegant yet simple dish!

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, I love how quick it is – in only 20 minutes I can whip up something that tastes like I spent way more time on it. Second, the sauce is amazing; the mix of heavy cream, parmesan, and white wine gives it this rich, indulgent flavor that makes every bite feel special. Third, even though it’s super simple to make, the end result feels gourmet and fancy, which makes me feel pretty awesome anytime I serve it. Lastly, I love the way the garlic and shallot blends in – they add this depth of flavor that makes the dish really memorable.

Ingredients

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Cheese ravioli gives protein and carbs that energize the dish.
Olive oil is packed with healthy fats and adds a mild fruity note.
Dry white wine brings a tangy twist that boosts the flavor.
Heavy cream creates a rich, silky sauce that comforts every bite.
Parmesan cheese gives a savory saltiness and adds protein to the mix.

Ingredient Quantities

1 package (9 oz) cheese ravioli

1 tablespoon olive oil

2 tablespoons unsalted butter

2 garlic cloves, minced

1 small shallot, finely diced

1/2 cup dry white wine

1 cup heavy cream

1/2 cup grated parmesan cheese

Salt and pepper, to taste

Fresh chopped parsley for garnish

How to Make this

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1. Bring a large pot of salted water to a boil and cook the cheese ravioli until it’s al dente, then drain and set aside.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the unsalted butter to the skillet and let it melt. Then toss in the minced garlic and finely diced shallot, cooking them for about 1 to 2 minutes until they soften.

4. Pour in the half cup of dry white wine and let it simmer, stirring often so all the bits from the pan mix in, until the wine reduces by about half.

5. Stir in the heavy cream and grated parmesan cheese. Let the sauce simmer for about 3 minutes, stirring occasionally until it thickens slightly.

6. Season the sauce with salt and pepper to taste.

7. Now add the cooked ravioli to the skillet and gently stir them in so that they are well coated with the creamy sauce.

8. Allow everything to cook together on low heat for about 1 minute so the flavors meld.

9. Give it a final taste and adjust the salt and pepper if needed.

10. Sprinkle fresh chopped parsley on top and serve while hot for a gourmet touch in just 20 minutes!

Equipment Needed

1. Large pot for boiling the ravioli in salted water
2. Colander for draining the pasta
3. Large skillet for preparing the sauce and mixing in the pasta
4. Measuring cups and spoons for accurately measuring wine, cream, and parmesan
5. Knife for mincing garlic and dicing the shallot
6. Cutting board to prep garlic, shallot, and fresh parsley
7. Stirring utensil (like a wooden spoon or spatula) for mixing the sauce ingredients

FAQ

Can I use a different type of ravioli than the cheese one?

Sure, you can substitute with other fillings like spinach or mushroom, but it might change the flavor a bit.

What if I dont have dry white wine?

No worries. You can use any dry white wine like Sauvignon Blanc or even a light chicken broth as a substitute.

How do I know when the sauce is thick enough?

Just let it simmer until it's reduced and coats the back of a spoon. It should take about 3-5 minutes after adding the cream.

Can I prep the sauce ahead of time?

You can make parts of it ahead then just reheat gently. Make sure to add the cream when you reheat so it doesnt split.

How long should I cook the ravioli?

Follow the package instructions but typically its around 3-4 minutes or until al dente, so check a minute early to be sure.

Creamy White Wine Ravioli Recipe Substitutions and Variations

If you don’t have cheese ravioli, try using mushroom or spinach ravioli. They’ll still work great with the sauce.
You can replace olive oil with canola oil or even a light vegetable oil if you’re short on supplies.
If heavy cream isn’t available, mix half-and-half with a little melted butter to recreate some of that creamy texture.
Swap out grated parmesan cheese for pecorino romano or asiago cheese to change up the flavor profile a bit.

Pro Tips

1. When you cook the garlic and shallots, keep the heat medium and watch them real close so they dont burn. Burnt garlic can make your sauce taste a bit bitter, so its better to err on the side of caution.

2. After sauteing the garlic and shallots, make sure you scrap up all the brown bits from the bottom of the pan when you add the white wine. This little trick helps boost the overall flavor of the dish.

3. When you stir in the cream and parmesan, be gentle and keep stirring over a low heat. If the heat is too high, the cream could separate and thats not the look or taste of a smooth sauce.

4. Finally, always taste and adjust the seasoning right before serving. A little extra salt or pepper can really bring out the flavors, plus that final sprinkle of fresh parsley makes it look extra inviting.

Creamy White Wine Ravioli Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

434

kcal

Equipment: 1. Large pot for boiling the ravioli in salted water
2. Colander for draining the pasta
3. Large skillet for preparing the sauce and mixing in the pasta
4. Measuring cups and spoons for accurately measuring wine, cream, and parmesan
5. Knife for mincing garlic and dicing the shallot
6. Cutting board to prep garlic, shallot, and fresh parsley
7. Stirring utensil (like a wooden spoon or spatula) for mixing the sauce ingredients

Ingredients

1 package (9 oz) cheese ravioli
1 tablespoon olive oil
2 tablespoons unsalted butter
2 garlic cloves, minced
1 small shallot, finely diced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup grated parmesan cheese
Salt and pepper, to taste
Fresh chopped parsley for garnish

Directions

Bring a large pot of salted water to a boil and cook the cheese ravioli until it's al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the unsalted butter to the skillet and let it melt. Then toss in the minced garlic and finely diced shallot, cooking them for about 1 to 2 minutes until they soften.
Pour in the half cup of dry white wine and let it simmer, stirring often so all the bits from the pan mix in, until the wine reduces by about half.
Stir in the heavy cream and grated parmesan cheese. Let the sauce simmer for about 3 minutes, stirring occasionally until it thickens slightly.
Season the sauce with salt and pepper to taste.
Now add the cooked ravioli to the skillet and gently stir them in so that they are well coated with the creamy sauce.
Allow everything to cook together on low heat for about 1 minute so the flavors meld.
Give it a final taste and adjust the salt and pepper if needed.
Sprinkle fresh chopped parsley on top and serve while hot for a gourmet touch in just 20 minutes!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.