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).
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)
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!
