Ingredients
Scale
- 2 tablespoons unsalted butter, at room temperature
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, freshly grated if possible
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Melt the butter in a large skillet over medium heat.
- Sauté the minced garlic in the melted butter for about 30–60 seconds, until fragrant — don’t let it brown.
- Pour in the heavy cream and stir, bringing it to a gentle simmer.
- Add the Italian seasoning and a pinch of salt and pepper, then simmer for 2–3 minutes to thicken slightly.
- Lower the heat and whisk in the grated Parmesan a little at a time until the sauce is smooth and creamy.
- Taste and adjust seasoning with more salt or pepper as needed.
- Toss the cooked ravioli in the sauce until well coated, using a splash of pasta water if you need to loosen the sauce.
- Garnish with chopped parsley and serve immediately.
Notes
Use freshly grated Parmesan for the best texture. Reheat gently with a splash of cream or milk to maintain smoothness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian