Ravioli with Cream Sauce
Elevate your pasta night with this homemade Ravioli with Cream Sauce recipe, a true celebration of rich, indulgent flavors and classic Italian techniques. Each tender ravioli is crafted from scratch, featuring a silky dough filled with a creamy ricotta Parmesan mixture infused with fragrant basil. The decadent cream sauce, enriched with butter, garlic, and a splash of white wine, coats the ravioli in luxurious perfection, while an extra sprinkle of Parmesan adds irresistible depth. Ready in just about an hour, this dish delivers restaurant-quality elegance in the comfort of your own kitchen. Pair it with a crisp green salad or a glass of chilled white wine for a sophisticated meal that’s sure to impress. Perfect for dinner parties or a cozy date night, this recipe transforms simple ingredients into a culinary masterpiece. Keywords: homemade ravioli, cream sauce recipe, Italian pasta, ricotta filling, Parmesan sauce, easy pasta dinner.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 whole large eggs
- 1 tablespoon olive oil
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
- 1 cup heavy cream
- 2 cloves garlic, minced
- 0.25 cup white wine
- 0.5 cup Parmesan cheese, additional for sauce
Instructions
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and olive oil. Mix until a dough begins to form.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
In another bowl, mix the ricotta cheese, Parmesan cheese, chopped basil, salt, and pepper for the filling. Set aside.
Divide the dough into four pieces. Roll out each piece into a thin sheet using a pasta maker or rolling pin.
Place small dollops of the filling mixture, about 1 teaspoon each, spaced 2 inches apart on two of the dough sheets. Cover with the remaining sheets, pressing around each filling dot to seal well.
Use a cookie cutter or ravioli cutter to cut out the ravioli, making sure the edges are well-sealed. Set aside on a floured tray.
In a large pot, bring salted water to a boil. Carefully add the ravioli and cook for 3-4 minutes until they float to the top. Drain well.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Pour in the white wine and let it simmer for 2 minutes, then add the heavy cream and stir. Reduce the heat and let it gently simmer for another 5 minutes.
Stir in the additional Parmesan cheese and cook until the sauce has slightly thickened. Season with salt and pepper to taste.
Gently add the cooked ravioli to the sauce, tossing to coat each piece. Serve immediately with a sprinkle of extra Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.1 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 537 mg | 41% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 226 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
