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Cheese-filled ravioli enrobed in a creamy, sage-infused sauce.

Ravioli in Sage Cream Sauce

 

1 (10-ounce) package refrigerated or frozen cheese-filled ravioli

2 tablespoons unsalted butter

1/3 cup finely chopped white onion

1 1/2 tablespoons chopped fresh sage (fresh only, do not used dried)

3/4 cup dry white wine

2/3 cup heavy whipping cream

1/2 teaspoon kosher salt, or to taste

1/8 teaspoon freshly ground black pepper, or to taste

Freshly grated Parmesan cheese for sprinkling

1. Cook ravioli according to package directions.
2. Meanwhile, melt butter in large skillet over medium heat; add onion and sage to skillet. Sauté about 30 seconds. Add wine and cream. Increase heat and boil, uncovered, until sauce is reduced and thickened, about 5 minutes.
3. Add ravioli to sauce; toss to coat. Season with salt and pepper. Serve garnished with Parmesan cheese.

Makes 4 servings.

Cook's Note: Cheese-filled tortellini can be substituted for the ravioli, if desired.

Nutrition Facts (per serving: 1/4 serving of ravioli and sauce): 373.8 calories; 43% calories from fat; 18.3g total fat; 72.5mg cholesterol; 489.8mg sodium; 136.4mg potassium; 35.7g carbohydrates; 1.6g fiber; 1.3g sugar; 34.1g net carbs; 10.2g protein.

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