This recipe for ravioli with white wine butter sauce shows how fresh ravioli is perfect with a delicate sauce and some tender asparagus tips. Elegant and easy!
This recipe all started a few weeks ago when the wonderful folks at Buitoni emailed me to say they were having fun reading my blog (Whee! I instantly love anyone who tells me that! Don’t say I didn’t warn you!) and they wondered if I might wanted to work up a couple of recipes for them to go with their ravioli.
Did I have any ideas? When do I NOT have ideas? I had many, many ideas.
So they sent me over some of their pasta so I could mess around with it in my kitchen
Now, their ravioli itself is pretty dang fabulous – it’s fresh pasta stuffed with cheese, or beef, or spinach and cheese…there’s something for everyone, ravioli-wise.
So I wanted the sauce to be something nice and light that added to the elegant taste without overpowering the delicious taste of the ravioli stuffing.
I also wanted to be able to use some of the gorgeous summertime herbs and veggies that are all around us these days…and so with those two things in mind, I worked up an easy, silky white wine and butter sauce with a handful of fresh thyme and parmesan cheese to give it a little subtle kick.
And just for good measure and to make sure we got our veggies, I added in some asparagus tips (which you can cook for a minute or two right in the pasta water!).
All of this comes together in less than a half hour, making this an elegant dish for either a festive Saturday dinner party OR a treat at the end of a long regular old Tuesday. Let’s make it!
ingredients you need to make this delectable ravioli!
here’s how to make the best white wine ravioli ever!
(Scroll down for the handy complete printable recipe with nutrition info!)
Bring a large pot of water to a boil. Add a generous pinch salt and a little olive oil, and then some chopped asparagus. Cook the asparagus until just crisp-tender, about 2 minutes, and then scoop it out with a slotted spoon, leaving the water boiling.
Add one tablespoon of butter to a medium size skillet and melt it over medium heat. Add a peeled and chopped shallot and some minced garlic and stir it up until they are nice and soft, about two to three minutes.
Stir in some white wine and simmer until the sauce is reduced by half, about another two to three minutes. Now add some cold butter that you have cut into cubes stirring until each one is melted into the sauce.
While the sauce is cooking, add some fresh ravioli gently to the boiling asparagus water (I like to lower them in with a slotted spoon) and cook according to the package directions until they are just done, usually about 6 minutes.
Scoop the ravoil with a slotted spoon and put ’em in a single layer on a plate until the sauce is finished.
When all the butter in the skillet is melted, stir in the chopped thyme.
Divide the ravioli between two plates and tuck the asparagus pieces in between the ravioli. Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved parmesan and serve at once!
More tips for making this dinner party-worthy ravioli!
It can, although I love it best with plain old cheese ravioli. It’s a great sauce for tortellini and tortelloni as well!
Shallots are a member of the onion family. They are a bit smaller and have a milder taste, making them perfect for a light sauce like this one.
Fresh thyme is usually available year round in supermarkets in nice little bundles in the produce section, but if you just can’t find any, a teaspoon of dried thyme will work in a pinch. Stir it in when you add the butter so it gets the chance to soften up a little.
Pop your question in the Comments section below and I promise to answer pronto!
So! The next time you want to jazz up your ravioli dinner (and in under thirty minutes!) give this easy buttery sauce a try!Print
This recipe for ravioli with white wine butter sauce shows how fresh ravioli is perfect with a delicate sauce and some tender asparagus tips.
- One 9 ounce package chilled fresh ravioli
- One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces. You can use just the tips or if you like lots of asparagus, use the stems as well!
- 2 tablespoons sea salt
- 1 tablespoon olive oil
- 1 tablespoon minced shallot
- 2 cloves garlic, minced
- 6 tablespoons cold butter, cut into cubes
- 3/4 cup white wine
- 2 tablespoons fresh chopped thyme, plus more for garnish
- Shaved or grated parmesan cheese for garnish
- Bring a large pot of water to a boil. Add salt and olive oil, and then asparagus. Cook asparagus until just crisp-tender, about 2 minutes, and remove asparagus with a slotted spoon, leaving the water boiling.
- Add one tablespoon of butter to a medium size skillet and melt over medium heat. Add shallots and garlic and stir until soft, 2-3 minutes.
- Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce.
- While the sauce is cooking, add the ravioli gently to the boiling asparagus water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and put in a single layer on a plate until the sauce is finished.
- When all the butter is melted, stir in the chopped thyme.
- Divide the ravioli between two plates, and tuck the asparagus tips in between the ravioli. Drizzle a generous portion of sauce over each serving, garnish with fresh thyme and shaved parmesan and serve at once!
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!