I first tried this recipe when I found a package of blue crab ravioli at Costco. I haven’t seen the ravioli since, but the sauce is still delightful with other types of ravioli. Last week, cheese & spinach ravioli went on sale at my local Asian supermarket, and although I typically stick to Asian food from Asian supermarkets, I couldn’t resist trying just one package.
The ravioli itself wasn’t bad (but far from my favourite), but the sauce is definitely yummy enough to make up for it and turn it into a very delicious meal.
Ravioli with Garlic Cream sauce
- 1/2 onion, chopped finely
- 2 TBS garlic, minced
- 1 cup heavy whipping cream
- 1 cup water
- 1 cube fish bouillon
- Optional: Parsley and Parmesan cheese for garnish
Step 1: Melt a few tablespoons of butter in a wok. I don’t have an exact measurement because I just make sure there’s enough to cover all the onion, so I add more if it doesn’t look like there’s enough.
Step 2: Add the onion to the butter, keeping it on low-medium heat. Just as the onion is starting to turn golden, add the chopped garlic.
Step 3: Just before the garlic browns, add 1 cup of whipping cream, 1 cup of water and 1 cube of fish bouillon. Simmer until sauce thickens. I didn’t pay attention to the time, but I think at least 15-20 minutes minimum.
Step 4: Meanwhile, boil a pot of water, then boil the ravioli as directed on the package. Drain.
Step 5: Pour sauce over raviolis, garnish with parsley and freshly grated Parmesan cheese, then ENJOY!
This probably makes enough sauce for 6 or so servings, depending on how saucy you like your ravioli.