It’s here! The Prosecco Cream Sauce I raved about having when I featured my recipe for Arugula Pizza. I know you have been eagerly waiting in anticipation for this recipe, right? I sure have. This sauce is inspired by my favorite dish Lobster Ravioli with Prosecco Cream Sauce that I have almost every time we go to our favorite Italian restaurant Mangia.
This sauce is so incredibly simple to make but the flavor is phenomenal. This sauce is so good I want to drink it; but instead I’ll just enjoy the rest of the Prosecco that is left in the bottle while preparing this meal. This sauce pairs nicely with a pasta like ravioli or if you can find a lobster or seafood ravioli even better. I wouldn’t suggest it with a meat or italian sausage ravioli; keep it with cheese, spinach or seafood and you’ll be wanting seconds.
And how perfect would this meal be if you are entertaining a small gathering, like maybe one or two other couples? Not only is is so simple but it smells amazing when its cooking and your guests will think you took a lot of time to prep this. All you have to do is make the sauce; toss in some ravioli and serve with a beautiful salad and fresh bread. Voila! Dinner is served.
If you like Prosecco as much as I do; check out my Meyer Lemon Prosecco with Limoncello or my Drinks Pinterest board where I have many Prosecco cocktails I am eager to try.
Don’t forget to check out the Wilton giveaway. You can enter HERE until May 2, 2012.
Ravioli with Prosecco Cream Sauce
Ingredients
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)
Directions
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.
Whoa, never heard of a proseco cream sauce! I’m definitely making this! Sounds so incredibly decadent!
This sauce sounds amazing!
Lovely sauce and it sounds wonderful with ravioli!
I have definitely been waiting for this, I have a bottle of prosecco chilling as I type this. I can’t wait to get a taste of this!
Oh my, this sauce sounds magnificent! And if I have to use 1/2 cup of the Prosecco in the sauce, I’d better buy two bottles
The sauce sounds amazing. I love any excuse to buy a bottle of Prosecco!
I just had a friend make Blood Orange Prosecco cocktails, so good! Just Prosecco + Blood Orange Juice garnished with blood orange slices over ice. She served them in mason jars with matching orange straws. I died!
So beautiful! I bet this is amazing!
I just went back and read this recipe as I looked at the dijon dill pasta salad. What do you think of adding some plain tomato sauce to this for a rosy sauce-ala vodka cream sauce?
Love that idea Linda! I also have a recipe here for Penne with Vodka Sauce. You could swap out the vodka for the prosecco. I bet it would be fantastic!
This looks amazing, and your photos are beautiful! I just discovered your blog via Tasty Kitchen, and I’m super excited to make this!
What a beautiful and delicious looking meal. I am giving my husband a ravioli cutter for Father’s Day so I will save this recipe to try out. Your photos are so beautiful.
I can’t wait to try this! What a great idea for a quick dinner party dish after work.
I may outdo you on my love for Prosecco, but you totally best me on the originality scale with this dish! I am so all over this, it sounds divine.