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Ravioli with Creamy Parmesan Sauce


Ravioli in a creamy parmesan sauce topped with crispy breadcrumbs is a comforting dinner for two.



For the Ravioli

  • 1 (9-oz) package fresh cheese ravioli
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped garlic
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper

For the Topping

  • 2 tablespoons dried breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon unsalted butter, cut into small cubes
  • Chopped fresh chives, for garnish (optional)


  • Boil the ravioli according to package directions. Drain and set it aside while you make the sauce.
  • In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Italian seasoning and cook it all together for a minute or so. Add the flour and stir until a paste forms. Cook the paste for a minute or so stirring continuously.
  • Slowly add the milk and whisk to create a smooth sauce. Cook the sauce over medium heat until it is thick enough to coat the back of a spoon, about ten minutes. Add the cheese and stir until it has melted into the sauce. Add the black pepper and stir again.
  • Add the cooked ravioli to the pan with the sauce and gently stir it to coat it in the sauce. Divide the pasta and sauce between two oven-safe bowls.
  • Turn the broiler on and place an oven rack in the top spot in the oven. In a small bowl, combine the breadcrumbs and cheese. Sprinkle the mixture over the pasta in the bowls. Top the breadcrumbs with the cubed butter. Place the bowls on a sheet pan and transfer them to the oven. Broil until the breadcrumbs are toasted, about three to five minutes. Garnish with chopped chives, if using.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1/2 of recipe
  • Calories: 859
  • Sugar: 8.3g
  • Sodium: 1341.9mg
  • Fat: 42.6g
  • Saturated Fat: 25.1g
  • Unsaturated Fat: 12.4g
  • Trans Fat: 0g
  • Carbohydrates: 80.1g
  • Fiber: 3.5g
  • Protein: 39.4g
  • Cholesterol: 142.1mg

Keywords: parmesan cream sauce, ravioli in cream sauce