garlic cream sauce

Ingredients:

2 tablespoons butter

4 large cloves of garlic, minced

½ cup dry white wine

¾ cup heavy cream 

2 tablespoons chopped fresh parsley

¼ cup grated parmesan

Salt and pepper to taste

Additional chopped fresh parsley and grated parmesan for serving

Directions:

Add the butter to a large skillet over low heat. Cook over low heat, stirring frequently, until the butter is light brown. Add the garlic, sauté for another thirty seconds, until the butter deeper brown and releases a nutty aroma.

Add the wine. Bring to a simmer and cook until the wine has reduced by half. Slowly pour in the cream, stirring constantly. Stir in the parsley and a pinch of salt and pepper. Simmer for about 5 minutes, until the sauce begins to thicken.

Stir in the parmesan and cook until it's melted. Cover the sauce and remove it from the heat.

Cook ravioli in salted boiling water according to packet instruction. Use a slotted spoon to add the cooked ravioli to the sauce and stir to combine. The excess water will loosen up the sauce.

For 12 ounces of ravioli

Note: the sauce can be made a couple days ahead of time. Reheat gently over low heat stirring constantly. If the sauce breaks, whisk in a splash of heavy cream.