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Alfredo Sauce for Ravioli

Alfredo sauce and ravioli is a natural combination, but ravioli needs a slightly different treatment than a flat pasta. It is delicate enough to tear if handled roughly, and it is already rich from its filling, so a lighter hand on the sauce quantity makes for a better balanced dish.

RAVIOLI READY

Alfredo Sauce for Ravioli

A quick Alfredo sauce sized specifically for a package of ravioli, with tips on keeping the pasta from getting waterlogged.

Prep5 minutes
Cook15 minutes
Total20 minutes
Serves4 servings

Ingredients

  • 1 pound fresh or frozen ravioli (cheese or mushroom filling works best)
  • 1/3 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 1 1/2 cups Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil or parsley, for serving

Instructions

  1. Cook the ravioli according to package directions. Reserve 1/4 cup of pasta water and drain gently.
  2. While the ravioli cooks, melt the butter in a wide skillet over medium heat.
  3. Add the garlic and cook for 1 minute.
  4. Pour in the cream and simmer gently for 3 to 4 minutes.
  5. Lower the heat and whisk in the Parmesan until smooth. Season with salt and pepper.
  6. Add the drained ravioli to the skillet. Spoon the sauce over them gently, do not toss hard or the ravioli will tear.
  7. Add pasta water a tablespoon at a time if the sauce is too thick.
  8. Serve right away topped with fresh herbs.

Notes

Handle ravioli gently in the sauce, they tear easily if tossed the way you would toss penne or fettuccine. Spoon the sauce over them or use a wide spatula to turn them gently.
This recipe uses slightly less sauce than the fettuccine version since ravioli is already filled and rich on its own.

Gentle Handling Is the Main Rule

Unlike fettuccine or penne, which can be tossed vigorously in the pan, ravioli tears if you are too rough with it. Add it to the sauce and spoon the sauce over the top, or turn it gently with a wide spatula, rather than stirring or tossing with tongs.

How Much Sauce to Use

This recipe uses slightly less sauce than the fettuccine version. Ravioli is already filled and rich, so you want the sauce to complement the filling rather than overwhelm it. A generous coating is the goal, not a pool of sauce at the bottom of the bowl.

Best Filling Pairings

Cheese ravioli is the most versatile match. Mushroom ravioli, paired with our mushroom Alfredo sauce, doubles down on the earthy flavor in a good way. Spinach and ricotta ravioli also works well. Meat fillings can feel heavy against a cream sauce, so taste as you go with those.

Storage

Ravioli in sauce stores poorly, the pasta absorbs moisture overnight and can become gummy. Freshly made is best. If you do have leftovers, reheat gently with a splash of cream and do not overstir.

What ravioli filling works best with Alfredo sauce?

Cheese and mushroom fillings pair most naturally with Alfredo sauce. Meat fillings like beef ravioli can also work, though the overall dish becomes very rich.

Can I use fresh or frozen ravioli?

Both work. Fresh ravioli cooks faster, usually 2 to 3 minutes. Frozen ravioli can go straight from freezer to boiling water, just add a couple extra minutes.

How do I keep ravioli from getting waterlogged?

Drain it well and add it to the sauce right away. Do not let it sit in a colander while you finish the sauce, the steam causes it to get gummy quickly.