Easy Ravioli Sauce
This ravioli sauce is simple to prepare yet big on flavor. Combine with fresh pasta for a gourmet-style dish that takes just 10 minutes.
Ingredients
- 10 ounces refrigerated (fresh) ravioli
- 1 tablespoon butter
- 1 shallot (sliced)
- ⅓ cup low-sodium chicken broth
- ⅓ cup heavy cream
- ½ teaspoon fresh thyme
- ½ teaspoon ground sage
- ¼ teaspoon black pepper
- 1 cup grated Pecorino Romano
Instructions
- Cook the ravioli in salted water according to package directions. Reserve ¼ cup of pasta water before draining.
- Meanwhile, In a non-stick skillet over medium heat, melt the butter and add the shallots. Cook for 2-3 minutes until soft.
- Add the chicken broth, heavy cream, thyme, sage, and pepper. Whisk to combine.
- Turn the heat to medium-low and add the cheese in small batches, whisking until melted before adding more.
- When the cheese is incorporated, add the ravioli. Toss together. Serve immediately.
Notes
- If using frozen ravioli, allow a few extra minutes of cook time.
- Cook the pasta in salted water to flavor the pasta itself.
- Use freshly grated cheese for the best melting quality and best flavor.
- For a richer sauce, omit the chicken broth and double the amount of heavy cream called for in the recipe.
- Refrigerate leftovers for up to 3 days. Reheat slowly over low heat to prevent the sauce from breaking.
Nutrition
Calories: 863kcal | Carbohydrates: 64g | Protein: 39g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1677mg | Potassium: 138mg | Fiber: 5g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 2mg | Calcium: 598mg | Iron: 16mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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