Wednesday, October 6, 2010

Ravioli/Tortellini in a White Wine Cream Sauce

It's always fun to switch up the types of sauces you cook pasta in. I thought this recipe from Eat at Home Cooks looked good so I gave it a try. If you recall from monday (it seems like it was so long ago, this week is going super slow) this was on the menu. I made 1 frozen bag or ravioli and 1 bag of tortellini so we could have leftovers.
  • 2 bags frozen cheese ravioli/tortellini (I used beef ravioli)
  • 4 Tbs. butter
  • 1/2 red onion, diced (about 3/4 cup)
  • 2 garlic cloves, crushed
  • 1/2 cup white wine
  • 2 cups half and half, warmed
  • 1 cup Asiago, shredded (I used Parmesan)
  • handful fresh basil, chopped
  • black pepper, to taste

Bring water to a boil for the ravioli and cook it according to the package directions. Melt butter in a skillet.  Cook the onion and garlic until softened.
Add the white wine to the skillet and cook for a minute. Whisk in the half and half. Stir in the cheese and let melt over medium-low heat.  Add the basil and pepper.
When the ravioli is cooked and drained, combine with the sauce and serve. It only takes as long to make as the water takes to boil and cook the ravioli.
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1 comment:

Lacey said...

This looks so good Jen!!

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