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Ravioli in Prosecco Cream Sauce
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Description
Inspired by my favorite dish at a local Italian restaurant this cheese or seafood stuffed ravioli is topped with a simple sauce that combines heavy cream and Prosecco sparkling wine and just a dab of tomato paste.
Ingredients
- 1 Tablespoon Olive Oil
- 1 clove Garlic, Minced
- 1 cup Heavy Cream
- ½ cups Prosecco
- 1 teaspoon Tomato Paste
- Salt And Pepper
- 1 pound Frozen Or Store Bought Cheese Or Seafood Ravioli Cooked Per Package Instructions
- Freshly Grated Parmesan Cheese For Garnish
- Chopped Parsley For Garnish (optional)
Preparation
Heat olive oil over medium heat in a medium saucepan. Add garlic and cook until fragrant; about 1 minute. Stir in heavy cream, Prosecco and tomato paste. Bring to a low boil, stir and reduce heat to a simmer for about 10-15 minutes. Season with salt and pepper to taste.
Serve sauce over the cooked ravioli and top with fresh grated cheese, fresh parsley and cracked pepper.
* Depending on your taste preferences, you may want to start with only adding in 1/4 to a 1/3 cup of Prosecco and increasing a tablespoon at a time until desired.
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