Ravioli with Prosecco Cream Sauce
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
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)
Instructions
- 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.
Notes
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.