Creamy Garlic Parmesan Ravioli Sauce Recipe
Introduction
This creamy garlic Parmesan sauce is the perfect match for tender ravioli. Rich, flavorful, and easy to make, it elevates any pasta dish with its smooth texture and savory garlic notes.
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Step 1: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Step 2: Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then reduce heat to low.
- Step 3: Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth.
- Step 4: Stir in the Italian seasoning, then season with salt and pepper to taste.
- Step 5: Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly.
- Step 6: Remove from heat and serve immediately over cooked ravioli. Garnish with fresh parsley before serving.
Tips & Variations
- For a lighter sauce, substitute half the heavy cream with milk or use half-and-half.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Try swapping Parmesan with Pecorino Romano for a sharper flavor.
- Fresh garlic works best, but roasted garlic can add a mellow, sweet note.
Storage
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring frequently to prevent separation. If the sauce thickens too much, add a splash of milk or cream to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sauce ahead of time?
Yes, you can prepare the sauce in advance and keep it refrigerated. Warm it gently before serving to restore its creamy texture.
Is this sauce suitable for people who are lactose intolerant?
This sauce contains heavy cream and Parmesan cheese, which have lactose. For lactose intolerance, consider using lactose-free cream and cheese substitutes.
PrintCreamy Garlic Parmesan Ravioli Sauce Recipe
This creamy garlic Parmesan ravioli sauce is a rich and velvety accompaniment perfect for elevating your favorite ravioli. Made with butter, garlic, heavy cream, Parmesan cheese, and Italian seasoning, this sauce is simple yet luscious, ideal for a quick stovetop preparation that delivers elegant flavor and comfort in every bite.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Ingredients
Sauce Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Melt Butter and Sauté Garlic: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned, to infuse the butter with garlic aroma.
- Add Heavy Cream and Simmer: Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low to prevent scorching and allow flavors to meld.
- Incorporate Parmesan Cheese: Gradually whisk in the grated Parmesan cheese until completely melted and the sauce becomes smooth and creamy in texture.
- Season the Sauce: Stir in the Italian seasoning, and season with salt and pepper to taste. Adjust seasoning to preference to balance the richness.
- Thicken the Sauce: Allow the sauce to simmer gently for an additional 2-3 minutes, stirring occasionally, until it thickens slightly to coat the back of a spoon.
- Serve and Garnish: Remove the saucepan from heat. Serve the sauce immediately over cooked ravioli and garnish with fresh chopped parsley for a pop of color and freshness.
Notes
- Use fresh Parmesan cheese for best melting and flavor results.
- Do not overheat the sauce to prevent the cream from curdling.
- Can be stored in the refrigerator for up to 2 days; reheat gently with a splash of cream or milk.
- For a lighter version, substitute half-and-half or milk instead of heavy cream, but the sauce will be less rich and thick.
Keywords: creamy garlic Parmesan sauce, ravioli sauce, Italian sauce recipe, easy pasta sauce, creamy pasta topping
