Garlic Parmesan Cream Sauce with Ravioli
Directions
- 1Place a pan on the stove and add 1/4 cup of heavy cream over medium-low heat.
- 2As soon as the cream comes to a gentle simmer (bubbles around the edge), add a tablespoon of butter.
- 3Cook your ravioli and reserve some pasta water.
- 4Once the butter is almost melted, add your garlic to the cream.
- 5Mix the garlic and cream, ensuring the heat remains on medium-low to avoid burning the cream and to bloom the flavors.
- 6Add a pinch of salt and a pinch of black pepper.
- 7Add two or three tablespoons of grated Parmigiano (optional, but intensifies flavor).
- 8Add one tablespoon of ricotta and mix it in well, allowing it to melt.
- 9Strain the cooked ravioli.
- 10Add some chopped parsley to the sauce.
- 11Take two tablespoons of the reserved pasta water and add it to the sauce.
- 12Let the sauce reduce for another minute.
- 13Add the ravioli into the sauce and toss to coat.
- 14Transfer the ravioli to a bowl.
- 15Lightly dust with grated Parmigiano Reggiano.
- 16Add a little chopped fresh parsley for color (optional).
Ingredients
- 0.25 cup heavy cream
- 1 tablespoon butter
- garlic
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoons grated Parmigiano
- 3 tablespoons grated Parmigiano
- 1 tablespoon ricotta
- chopped parsley
- 2 tablespoons pasta water
- ravioli
- fresh parsley
Equipment
panstovebowl
Tips
- Cook garlic in the cream to bloom flavors.
- The longer the sauce simmers, the thicker it gets.
- The ricotta adds creaminess to the sauce but is optional.
- You want to coat the pasta, not have it swim in the sauce.
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