Ravioli in Sage Cream Sauce
Cheese-filled ravioli enrobed in a sage-infused white wine and 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.
Tip: 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.