Here I’ll show you how to spruce up a packet of store bought ravioli with this dreamy, creamy garlic sauce!
This sauce is made to be drenched over ravioli and compliments so many different fillings. It’s somewhat ‘fancy’ but still ridiculously easy to make. Follow me…
Roasted Garlic
If you’ve never roasted garlic before your life is about to change for the better. By roasting garlic you turn it sweet & sticky and it develops a gorgeous nutty flavour. It takes the pungency out of the garlic. It also fills your kitchen with the most irresistible scent which is always a bonus!
Low ‘n’ Slow
The key to roasting garlic is baking it low ‘n’ slow to tickle out the natural sugars for them to caramelize. Don’t rush this process, or you’ll end up with burnt bitter garlic!
Can I just use fresh garlic?
If you’re short on time you can roast the garlic ahead of time, but if you’d rather just use regular diced fresh garlic you can do so. So long as there’s garlic in some way shape or form I’ll forgive you 😛
Process shots: slice tip off bulb of garlic (photo 1), add to foil (photo 2), drizzle with oil and wrap (photo 3), roast in the oven (photo 4), unwrap foil (photo 5), squeeze out garlic and mash with a fork (photo 6).
Garlic Cream Sauce
Alright, here’s where the fun begins 😋 Garlic roasted – let’s get on with the sauce.
Browned Butter
Just like roasting the garlic, browning the butter adds another layer of flavour to the sauce. Browning butter essentially just means gently frying it until it turns from a yellowy colour, to a more clarified brown colour. By doing this the butter develops a lovely nutty flavour. And when you mix roasted garlic with browned butter incredible things happen!
Do I have to brown the butter?
Like the roasted garlic, it adds another layer of flavour to the sauce. Browning butter is fairly quick and simple to do, and seeing as the butter is already getting fried you may as well. But, if you’re short on time you can just melt in the butter and get cracking on the sauce.
White Wine
The garlic, cream, butter etc are all quite heavy flavours. By adding a splash of white wine you cut through the richness of the sauce and add a very gentle background flavour. Most, if not all of the alcohol will burn off, but if you can’t use it just sub more chicken stock.
Process shots: add butter to pan (photo 1), brown the butter then mix in roasted garlic (photo 2), and wine and simmer to reduce (photo 3), pour in cream and stock then add parsley, nutmeg and s&p (photo 4), simmer then mix in parmesan (photo 5), mix in cooked ravioli (photo 6).
Ravioli Cream Sauce FAQ
What kind of Ravioli to use?
There’s a variety of different ravioli fillings that will pair with a cream sauce really nicely. Fillings will differ from country to country and shop to shop, but generally speaking here’s some fillings that work well with this sauce:
- Mushroom
- Any sort of Chicken filling
- Lobster or any type of Seafood
- Cheese/Four Cheese/Spinach Ricotta
- Butternut Squash/Pumpkin
Can I use Tortellini?
Yep! Tortellini makes the perfect sub here.
Can I use Pasta?
You can, you’ll just have to use a lower quantity otherwise there will be way too much (more on this in the recipe card notes below).
Serving Ravioli
Ravioli is one of those foods that is deceivingly filling. This recipe will serve 3 hungry people, but 4 regular portions. I recommend plating up with some extra parsley, a good pinch of black pepper (or nutmeg) and some extra parmesan.
For a different sauce for ravioli check out my Rustic Tomato Sauce for Ravioli, Creamy Lemon Ravioli, Creamy Tuscan Ravioli and Brown Butter Sauce for Ravioli!
Alrighty, let’s tuck into the full recipe for this creamy ravioli sauce shall we?!
How to make a Cream Sauce for Ravioli (Full Recipe & Video)
Garlic Cream Sauce for Ravioli
Equipment
- Large Pot & Slotted Spoon (for ravioli)
- Foil (for roasting garlic)
- Large Pan & Wooden Spoon
- Sharp Knife & Chopping Board
- Fine Cheese Grater
Ingredients
- 1lb / 500g Ravioli (see notes)
- 1 1/4 cups / 300ml Heavy/Double Cream, at room temp
- 1/3 cup / 80ml Chicken Stock
- 1/3 cup / 80ml Dry White Wine
- 1/3 cup / 30g freshly grated Parmesan, plus more to serve
- 2.5 tbsp Butter, preferably unsalted
- 1 small bulb of Garlic
- 1 heaped tbsp finely diced Fresh Parsley, plus extra to serve
- 1/8 - 1/4 tsp Ground Nutmeg
- Salt & Black Pepper, to taste
- Olive Oil, as needed
Instructions
- Roast Garlic: Slice the tip off the garlic bulb to expose all the cloves. Drizzle with olive oil then wrap in foil and place in the oven at 180C/356F for 45-60mins, or until knife tender, golden brown and caramelized. Don't be tempted to whack up the temp, low and slow is the aim of the game. Leave for a few minutes to cool down, then peel away the outer layers. Squeeze out as much as you can, making sure the outer peel doesn't mix in. Sprinkle over a pinch of salt then mash with a fork to smooth out any lumpy parts.
- Brown Butter (optional step - see notes): Melt 2.5 tbsp butter into a large pan over medium heat. It will begin to foam, just keep gently stirring until the butter starts turning from a lemony yellow to a light brown. After a few more mins the butter will turn a deeper brown colour and will release a nutty aroma. This is when your butter is properly browned. If at any point the nutty aroma smells more like burning, then simply reduce the heat. For speedy option just simply melt butter.
- Sauce: Add roasted garlic to pan and stir to combine with the butter for 30 seconds. Pour in wine and simmer for 2-3mins to reduce by at least half (important or the sauce will be too sour). Pour in chicken stock and cream, then add parsley, nutmeg and a pinch of salt & pepper. Simmer for 5 or so mins until the sauce starts to thicken, then mix in parmesan. The sauce should be fairly thick by this point.
- Ravioli: Cook ravioli in salted boiling water according to packet instruction. Use a slotted spoon to add the cooked ravioli to the sauce and stir to combine. The excess water will loosen up the sauce.
- Serve: Plate up with extra parmesan/parsley (optional)
Video
Notes
- Mushroom/Chicken & Mushroom
- Lobster or any type of Seafood
- Cheese/Four Cheese/Spinach Ricotta
- Butternut Squash/Pumpkin
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For another delicious roasted garlic pasta recipe check out my Roasted Garlic Mac and Cheese!
For more similar recipes check out these beauties:
Creamy Pasta Recipes
- Penne Alfredo with Bacon & Sun Dried Tomato
- Creamy Chicken & Mushroom Pasta
- Creamy Cajun Chicken Pasta
- Creamy Salmon Pasta
- Creamy Roasted Red Pepper Pasta
If you loved this Ravioli Sauce recipe be sure to pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!
Can I use more stock in place of the wine? Looking forward to making this!
Yes that would be the best sub 🙂
I made this tonight and my husband loved it. I made the recipe as described but added sautéed onions at the end. It was delicious. I wish I could add a picture with my review.
So great to hear! Thanks so much for popping back for a review 🙂
I cannot even begin to tell you how absolutely delicious this was! Both my husband and I thought it was restaurant quality. I will definitely make this again, but for company next time. Thank you for sharing.
Sandie, this is awesome to hear! Thanks so much for the review 🙂 C.
This recipe was delicious. My boys, 10 and 13 asked if there was more for them. The browned butter was definitely worth the extra time. The sauce was rich and flavor complex. I will definitely make this again. Thank you!
Great to hear it went down well, Angela! Thanks so much for popping back for a review 🙂 C.
this looks really, but my husband is vegetarian so I can’t use chicken broth. Would vegetable broth be okay?
I’ve not tried it with veg stock before, but I imagine it’ll still work well!
I made it with veggie stock and it was divine! Also, didn’t have white wine on hand so used a rosé—still delicious.
Great to hear! Thanks so much for the review 🙂 C.
I made this and it was outstanding! Didn’t change a thing. In fact, plan to make this for my daughter, her husband, and the kiddos. Fantastic recipe.
So happy to hear this! Thanks for popping back for a review 🙂 C.
I recently had a similar dish at a local restaurant. I was determined to make it at home. This is fabulous. My original intent was to try two recipes and choose the best for my permanent collection. After making this version, I will not even try the other. I added peas, because, well, I like them…
So happy to hear this hit the mark, Shari! Thanks so much for the review 🙂 C.
This was crazy good! I doubled the recipe and used fresh nutmeg about four grates worth.
Everyone absolutely loved it! This recipe is so versatile. Thank you for a great one! I used mushroom ravioli and a sausage ravioli so good!
So glad it went down well, Anne! Thanks so much for popping back for a review 🙂 C.x
Can I use white cooking wine in place of the dry white wine? Will it change the recipe at all?
I’d stick to regular wine for this one! Haven’t used cooking wine for this so couldn’t predict the difference.
Would I just get dry white wine from the liquor store? What’s the best one to use?
Corner shop, supermarket, liquor store – anywhere that sells alcohol! I just use something like a sauvignon blanc, doesn’t need to be fancy 🙂
Worth the extra few steps – AMAZING!! Thank you for the recipe.