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Close-up of al-dente cheese ravioli draped in an opaque white Garlic Parmesan Ravioli Sauce with specks of black pepper and minced garlic.

Garlic Parmesan Ravioli Sauce: A Silky, 15-Minute Cream Sauce

This Garlic Parmesan Ravioli Sauce is a rich, velvety masterpiece. Featuring glossy cream, sautéed minced garlic, and fresh parmesan, it drapes perfectly over al-dente cheese-stuffed ravioli for an effortless, restaurant-quality dinner in just 15 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb cheese-stuffed ravioli 454g, look for crimped edges
  • 4 tbsp unsalted butter 56g
  • 6 cloves garlic minced, approx 30g
  • 1.5 cups heavy cream 360ml
  • 1 cup parmesan cheese 100g, freshly grated
  • 0.5 tsp ground black pepper 2.5g
  • 1 pinch dried red chili flakes for topping
  • 2 tbsp flat-leaf parsley 8g, minced
  • 0.25 cup shaved parmesan cheese for topping

Equipment

  • 1 Large Skillet Used for simmering the cream sauce.
  • 1 Pasta Pot For boiling the ravioli.
  • 1 Whisk Essential for a smooth emulsification.

Method
 

Prepare the Pasta
  1. Cook the cheese-stuffed ravioli in salted water until al-dente. Drain, reserving some pasta water.
Make the Sauce
  1. Melt butter in a skillet over medium-low heat. Add minced garlic and sauté until translucent but not browned.
  2. Stir in heavy cream and black pepper. Simmer for 3-5 minutes until the sauce begins to thicken.
  3. Reduce heat to low. Whisk in the grated parmesan cheese until the sauce is glossy and smooth.
Assemble and Plate
  1. Add ravioli to the sauce and coat thoroughly. Plate in bowls and top with shaved parmesan, chili flakes, and minced parsley.

Notes

Always use fresh parmesan from a wedge for the smoothest sauce.
Ensure the garlic does not brown to keep the sauce a beautiful opaque white.