Can this recipe be made with any kind of ravioli?

It can, although I love it best with plain old cheese ravioli. It's a great sauce for tortellini and tortelloni as well!

What is a shallot and where can I find them?

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.

I don't have any fresh thyme! Can I use dried thyme for this recipe?

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.

Have a question that I didn't cover?

Pop your question in the Comments section below and I promise to answer pronto!

Ravioli with White Wine Butter Sauce

Ravioli with White Wine Butter Sauce and Asparagus

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4.5 from 2 reviews

This recipe for ravioli with white wine butter sauce shows how fresh ravioli is perfect with a delicate sauce and some tender asparagus.

Author: Kate Morgan Jackson
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

Scale

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

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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.

Find it online: https://www.framedcooks.com/ravioli-white-wine-butter-sauce/