Recipe · la

Reducing champagne before whisking in rich cream and parmesan creates a bright, velvety pan sauce with the perfect balance of crisp acidity and savory depth.

Fresh Ravioli in Champagne Parmesan Cream Sauce

Name: Fresh Ravioli In Champagne Parmesan Cream Sauce
Ingredients: 1 pound fresh ravioli (cheese, mushroom, or lobster); 2 tablespoons unsalted butter; 1 medium shallot, finely minced; 2 cloves garlic, finely minced; 1 cup dry champagne (or brut sparkling wine); 1 cup heavy cream; 3/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano); 1/2 teaspoon kosher salt (or to taste); 1/4 teaspoon freshly cracked black pepper; 2 tablespoons fresh flat-leaf parsley or chives, finely chopped

Italian-American

4 servings, 20 minutes

Sources: Cross-checked against Serious Eats, Proud Italian Cook and The Gourmet Bon Vivant

4 servings

You’ll need

10 items · tap to check off

Make it step by step

12 steps · 15 min of timed cooking

Bring a large 6-quart pot of heavily salted water to a gentle rolling boil over high heat.
Melt 2 tablespoons of butter in a wide 12-inch skillet over medium heat until bubbling.
Add minced shallot and cook for 2 minutes until softened and translucent, stirring often.⏱ 2 min
Add minced garlic and cook for 30 seconds until fragrant without letting it brown.⏱ 30 sec
Pour in 1 cup champagne, scrape pan drippings, and simmer vigorously for 4 minutes until reduced by half.⏱ 4 min
Pour in 1 cup heavy cream and bring the liquid to a gentle simmer over medium-low heat.
Simmer sauce for 4 to 5 minutes, stirring occasionally, until it thickens enough to coat a spoon.⏱ 5 min
Drop fresh ravioli into boiling water and cook for 3 minutes until tender and floating to the top.⏱ 3 min
Remove skillet from heat and gradually whisk in 3/4 cup grated parmesan until completely melted and smooth.
Season the champagne sauce with kosher salt and freshly cracked black pepper to taste.
Gently transfer cooked ravioli with a slotted spoon into the skillet, tossing softly to coat with sauce.
Divide pasta among shallow warm bowls and finish with a sprinkle of fresh chopped herbs.

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Chef’s tip · Always pull the skillet off direct heat before whisking in the parmesan so the cheese melts into a silky emulsion instead of clumping or breaking the sauce.

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