Cheese-filled ravioli enrobed in a creamy,
sage-infused sauce.
Ravioli
in Sage Cream Sauce
- 1 (10-ounce) package refrigerated
or frozen cheese-filled ravioli
- 2 tablespoons unsalted
butter
- 1/3 cup finely chopped
white onion
- 1 1/2 tablespoons chopped
fresh sage (fresh only, do not used dried)
- 3/4 cup dry white wine
- 2/3 cup heavy whipping
cream
- 1/2 teaspoon kosher or
sea salt, or to taste
- 1/8 teaspoon freshly ground
black pepper, or to taste
- Freshly grated Parmesan
cheese for sprinkling
- Cook ravioli according
to package directions.
- Meanwhile, melt butter
in large skillet over medium heat; add onion and sage to
skillet. Sauté about
30 seconds. Add wine and cream. Increase heat and boil, uncovered, until sauce is reduced and
thickened, about 5 minutes.
- Add ravioli to sauce;
toss to coat. Season with salt and pepper. Serve garnished with Parmesan cheese.
Makes 4 servings.
Cook's Note: Cheese-filled
tortellini can be substituted for the ravioli, if desired.
Nutritional Information
Per Serving (1/4 of recipe): 373.8 calories; 43% calories from
fat; 18.3g total fat; 72.5mg cholesterol; 489.8mg sodium; 136.4mg
potassium; 35.7g carbohydrates; 1.6g fiber; 1.3g sugar; 34.1g
net carbs; 10.2g protein.
Recipe and Photograph Copyright
Hope
Pryor, please see
Terms of Use.
