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!
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Why we love this recipe
Ravioli by 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.
And my usual route is to serve it with some kind of ravioli tomato sauce, or even just plain butter, but one day I got a hankering for a non-tomato sauce that was 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 herbs and veggies to round out the flavor…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 pot!).
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.
Ingredients you need
Ingredient notes and substitutions
- Ravioli: The very very best ravioli is at an Italian specialty shop if you are lucky enough to have one near you. Otherwise head for the fresh pasta section of your supermarket – usually near the dairy section – and pick up a package.
- Butter Cubes: Make sure they are nice and cold – they will make the smoothest sauce that way!
- Asparagus: Not into asparagus, or just want to shake things up a little? Baby spinach can be swapped in for the asparagus, and is just as scrumptious!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: 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.
STEP 2: 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.
STEP 3: 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.
STEP 4: 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.
STEP 5: When all the butter in the skillet is melted, stir in the chopped thyme.
STEP 6: Add the cooked asparagus to the butter sauce and give it a nice stir.
STEP 7: Add the ravioli and give it all a gentle toss so everything is mixed together.
Now divide your glorious ravioli among plates, drizzle on any sauce that is left in the pan, shower with parmesan cheese and serve it up!
Recipe FAQs
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!
Want to round out your meal?
We love kicking this ravioli supper off with some caprese salad skewers! They are fun little nibbles that add a little more veggies and cheese.
If you are looking for a colorful side dish, this recipe for a cherry tomato green bean salad is perfect.
And how about a blueberry crumble cake for dessert? Yes please!
More ravioli recipes we love
Looking for more pasta inspiration? Here is our complete collection of pasta recipes!
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Ravioli with White Wine Butter Sauce and Asparagus
This recipe for ravioli with white wine butter sauce shows how fresh ravioli is perfect with a delicate sauce and some tender asparagus.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- One 20 ounce package chilled fresh ravioli
- One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces.
- 1 tablespoon minced shallot
- 2 cloves garlic, minced
- 8 tablespoons cold butter, cut into cubes
- 1 cup white wine
- 1 tablespoons fresh chopped thyme, plus more for garnish
- Shaved or grated parmesan cheese for garnish
Instructions
- Bring a large pot of water to a boil and add asparagus. Cook asparagus until just crisp-tender, about 2-3 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. Stir in the chopped thyme.
- 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 add to the skillet.
- Give everything a gentle stir until it is all combined.
- Divide the ravioli between plates and rizzle a generous portion of sauce over each serving, garnish with fresh thyme and parmesan and serve at once!
Notes
Ravioli: We love this recipe best with fresh ravioli, which you can find near the dairy section of your supermarket, but if you can use frozen instead.
Asparagus: Like the looks of this recipe but don’t love asparagus? You can swap in broccoli florets instead, or baby spinach.
Rachel Adcock says
So, I’m not going to be able to help you much with the new recipe b/c my favorite pasta recipe is the spaghetti with garlic butter wine sauce and bread crumbs!! Could seriously eat it every week I love it so much!!
Cheryl says
Orzo Pasta with Everything!! Epicurious recipe. A great salad any time of year. Just beware of Chinese pine nuts – I’ve had pine mouth and it is awful!
Julie says
We were in Italy earlier this summer, and I have to say that one of the best pasta dishes we had was spaghetti in olive oil and red pepper flakes. So simple, yet so delicious!
Tara says
I love a creamy pasta with shrimp and scallops. My husband is so not a seafood lover, so when we go out I make sure to order something loaded with that!
Janet says
I love love love seafood carbonara!
Marcia says
I love all pasta, but my favorite is angel hair pasta with bolognese sauce!
Babs says
My favorite is from Simply Recipes by Elise. Fettuccine with Creamy Tomato Italian Sausage Sauce. I serve it often for company and always have requests for the recipe and/or compliments. Love it!
Julie A. says
Any pasta dish is my favorite, doesn’t matter which one!!! Will definitely have to try this recipe — sounds wonderful. Thanks.
Spinnergirl says
My husand make a great summer pasta taking advantage of the garden. Tomatoes, garlic, fresh herbs and zucchini. Smells great, looks great tastes Great!!
Shelly Cary says
My favorite pasta is one I have made up myself. This makes a large batch, freezes great and goes well with any pasta (penne, spaghetti, bowties, etc)
1pkg Hot Italian sausage (links or ground)
1pkg Sweet Italian sausage (links or ground)
1 jar spaghetti sauce (I use tomato, onion and garlic variety)
1 med onion, chopped
6-8 cloves of garlic, chopped
1/2 c sundried tomatoes packed in olive oil, chopped
1 small jar roasted red peppers, chopped
1-2 c red wine (zin, cab, syrah, whatever you have on hand)
1 small can or fresh mushroom (optional)
red pepper flakes, to taste
mozzarella cheese, grated
parmesan cheese, shredded
If using lnk sausage, remove from casings and combine in a large pot and brown. While browning sausage, add onions and garlic. Drain fat from the meat and add the rest of the ingredients except the cheese. Simmer for 30 minutes or longer to let the flavors blend. Top with a little mozzarella and parmesan!
Cori says
Pasta primavera- what a great way to eat summer veggies!
Penny says
I love to use Costco’s Bruschetta over any of the cooked pasta, adding a jar of drained capers, and black olives. Serve with warm, crusty, garlic and Parmesan cheese French or Italian bread. Great Summer meal! Yummmm!
Kate says
Oh my – this looks delicious! Can’t wait to try it.
My favorite pasta dish is Pasta Primavera. Nothing better than spring veggies and a light sauce with your favorite pasta – yum, Now I’m hungry!
Stan says
I have two favorite pastas: carbonara and lobster mac and cheese. However, I really like fresh pasta tossed with just about anything, especially fresh vegetables.
Teresa Drake says
I think this might be my new favorite sauce! I can’t wait to try it with some fresh pasta, vegs and maybe some mushrooms.