Garlic Parmesan Cream Sauce with Ravioli

10m
Serves 1
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Directions

  1. 1Place a pan on the stove and add 1/4 cup of heavy cream over medium-low heat.
  2. 2As soon as the cream comes to a gentle simmer (bubbles around the edge), add a tablespoon of butter.
  3. 3Cook your ravioli and reserve some pasta water.
  4. 4Once the butter is almost melted, add your garlic to the cream.
  5. 5Mix the garlic and cream, ensuring the heat remains on medium-low to avoid burning the cream and to bloom the flavors.
  6. 6Add a pinch of salt and a pinch of black pepper.
  7. 7Add two or three tablespoons of grated Parmigiano (optional, but intensifies flavor).
  8. 8Add one tablespoon of ricotta and mix it in well, allowing it to melt.
  9. 9Strain the cooked ravioli.
  10. 10Add some chopped parsley to the sauce.
  11. 11Take two tablespoons of the reserved pasta water and add it to the sauce.
  12. 12Let the sauce reduce for another minute.
  13. 13Add the ravioli into the sauce and toss to coat.
  14. 14Transfer the ravioli to a bowl.
  15. 15Lightly dust with grated Parmigiano Reggiano.
  16. 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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