Ravioli with Prosecco Cream Sauce
- 1 pound frozen or store bought ravioli cheese, spinach or seafood cooked per package instructions
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 cup half pint heavy cream
- 1/2 cup Prosecco*
- 1 teaspoon tomato paste
- Salt and pepper
- Freshly grated Parmesan for garnish
- Chopped parsley for garnish optional
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 ravioli and top with fresh grated cheese, fresh parsley and cracked pepper.
Depending on taste you may want to start with only adding in 1/4 to a 1/3 cup of Processo and increasing a tablespoon at a time until desired.