Ravioli with Garlic Herb White Wine Sauce
A quick 17-minute ravioli main tossed in a buttery garlic, herb and white wine sauce.
⏱️ Prep: 10 min🍳 Cook: 7 min
Ingredients
| 1 tbsp | 15 ml | butter |
| 4 cloves | garlic cloves, minced | |
| 1/2 cup | 120 ml | dry white wine (chardonnay) |
| 1/4 tsp | 1.3 ml | each: parsley, marjoram, basil, thyme, rosemary, and salt |
| 1/4 tsp | 1.3 ml | corn starch (optional) |
| 12 oz | 340 g | package ravioli |
| for serving | grated Parmesan and fresh cracked black pepper, for serving |
Instructions
- In a medium sauce pan, melt butter and add garlic. Saute whisking frequently for about 1 minute.
- Pour in white wine, and all the herbs and salt. Bring to a boil and let simmer for 5 minutes stirring occasionally.
- Meanwhile, cook ravioli according to package directions.
- Depending on how thick you like your sauce, whisk in the corn starch to thicken, or omit for a thinner sauce. If using corn starch, let the sauce simmer for another 30-60 seconds to cook the starch. Remove sauce from heat.
- Add cooked ravioli to the pan with the sauce and toss to coat.
- Serve with Parmesan and black pepper.
From: Alison's Allspice