Ravioli with Prosecco Cream Sauce
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.
Ravioli with Prosecco Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
- 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.
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.
Looks delicious! I had a prosecco cream sauce dish with crab, shrimp, and mushrooms for Valentine’s Day dinner at one of my favorite restaurants. Do you think this sauce would work well if cooked with shrimp and maybe some mushrooms? Also, would it be completely disgusting to sub in champagne for prosecco? I happen to have a leftover bottle of champagne from Christmas, but no prosecco on hand… Thanks!
Hi Megan, I would totally make this with shrimp. You could definitely a dry champagne in place of the processo. Enjoy!
We made this sauce tonight as a vehicle for our leftover boiled crawfish and shrimp. Yum! We made a few changes that were delicious, so I thought I’d share: 1) We added fresh basil in the last few minutes of cook time, and then topped the finished product with fresh basil as well. 2) We didn’t have prosecco on hand, so used sauvignon blanc. The wine was a bit overpowering, so we added some half and half, an extra clove of garlic and an extra tsp of tomato paste. 3) Crawfish and shrimp are boiled in lots of spices, which really added to the flavor of the dish. If and when I make this again, if my crawfish aren’t already spiced, I will add some cayenne or red pepper flakes to give the dish a kick. If anyone’s curious, the crawfish were better in the sauce than the shrimp. Yummy! Thanks for the recipe. Even my 2-year-old devoured it!
The Lobster Ravioli at Mangia is also my favorite meal. I recently found Lobster & Crab Ravioli at Wegmans in frozen foods & have been waiting for a sauce recipe like this.