Ravioli with Creamy Parmesan Sauce
Ravioli in a creamy parmesan sauce topped with crispy breadcrumbs is a comforting dinner for two.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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 (see note)
- Chopped fresh chives, for garnish (optional)
Instructions
- 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.
Notes
The sauce is extra saucy, so if you prefer less, reduce the amount of milk to 3/4 cup.
If you don’t have small oven-safe bowls, you can bake the ravioli in a small baking dish instead.
Swap the butter for one tablespoon of olive oil for extra crispy breadcrumbs. Mix the breadcrumbs with the oil and seasonings and sprinkle over the top of the pasta.
Nutrition
- 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
Find it online: https://www.girlgonegourmet.com/creamy-cheesy-baked-ravioli/