Have you been searching for a satisfying and delicious pasta recipe that combines fresh vegetables, savory cheese ravioli, and a sublime white wine sauce? Then look no further than this Cheese Ravioli with White Wine Sauce and Zucchini recipe!
Using the freshest ingredients, this recipe comes together in just 30 minutes – perfect for busy weeknights or when you crave Italian comfort food. It’s easy to make and guaranteed to impress even the toughest critics.
Not only is this dish mouth-watering, but it’s also healthy thanks to the addition of zucchini noodles (zoodles) and a creamy white wine sauce that has no heavy cream or loads of butter.
Whether you’re preparing dinner for your family or hosting a dinner party, this Cheese Ravioli with White Wine Sauce and Zucchini recipe will surely become your new go-to pasta dish. So, grab a glass of white wine, put on some music, and let’s get cooking!
Why You’ll Love This Recipe
Are you looking for an easy and delicious pasta dish to make for dinner tonight? Look no further than this Cheese Ravioli with White Wine Sauce and Zucchini recipe! There are plenty of reasons why you’ll love this recipe, starting with its simple yet flavorful ingredient list.
We start by cooking cheese ravioli until it’s al dente, then toss it in a creamy white wine sauce infused with garlic, parsley, and oregano. Sauteed zucchini adds a healthy and crispy element to the dish. And let’s not forget about the pecorino romano cheese for that extra kick of flavor.
This is the perfect meal for busy weeknights when you don’t have a lot of time but still want something tasty and filling. The best part is that it comes together in just 30 minutes – so quick and easy!
Plus, this recipe is highly customizable. You can swap the zucchini for yellow squash or even add in some corn or tomatoes for an extra pop of color and flavor. If you’re feeling adventurous, try making it with lobster or shrimp pasta for a luxurious twist.
Not only is this dish delicious, but it’s also a healthier version of traditional Italian pasta dishes. The zucchini noodles keep things light and fresh, while the white wine sauce adds richness without weighing you down. And since it’s homemade, you can control the level of salt and fat unlike restaurant food.
All things considered, this Cheese Ravioli with White Wine Sauce and Zucchini recipe strikes the perfect balance between comfort and elegance – giving your taste buds a treat that will make your heart sing with joy!
To make this Cheese Ravioli With White Wine Sauce and Zucchini recipe, you’ll need the following ingredients:
- Cheese ravioli: 2 cups
- Zucchini: 2 medium-sized, cut into noodles or spirals
- Garlic cloves: 2, minced
- Extra-virgin olive oil: 2 tablespoons
- Butter: 1/2 cup
- Heavy whipping cream: 1/2 cup
- White flour: 1 tablespoon
- White wine: 1/2 cup
- Pecorino Romano cheese: 1/2 cup, grated
- Parsley: 1/4 cup, chopped
- Oregano: 1 teaspoon
- Black Pepper: 1 tsp, freshly ground
You will find most of these ingredients at your local grocery store. The most important ingredients in this recipe are cheese ravioli, zucchini, garlic, white wine, heavy cream, butter, and olive oil. These ingredients create an amazing combination of flavors that works perfectly with pasta dishes.
The Recipe How-To
Now that you have gathered all the necessary ingredients for this delicious cheese ravioli with white wine sauce and zucchini recipe, it’s time to start cooking! Here are the steps to follow:
Step 1: Cook the Ravioli
Bring a large pot of salted water to boil. Add 2 cups of cheese ravioli and cook according to the package directions until they float on top. Once ready, drain and set aside.
Step 2: Sauté the Zucchini
While waiting for the water to boil, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 garlic cloves minced and let them cook for 1 minute until fragrant. Add thinly sliced 2 zucchinis and sauté for about 3 minutes until they are tender-crisp.
Step 3: Make the Sauce
Add ½ cup of heavy whipping cream, ½ cup of white wine, and 1 tablespoon of butter to the skillet with the cooked garlic and zucchini. Bring to a gentle simmer and let it cook for 5 minutes until it thickens slightly.
Step 4: Combine Everything
Add the cooked ravioli to the skillet with the prepared sauce. Stir everything gently to coat the pasta with the creamy white wine sauce.
Step 5: Garnish and Serve
Sprinkle some freshly grated pecorino romano cheese, chopped fresh parsley, and oregano on top of your dish. You can also add a pinch of pepper for extra flavor. Enjoy your delicious meal!
This recipe is perfect if you’re looking for something quick and easy that comes together in just about 30 minutes. You can mix things up by trying a few different substitutions and variations as well (check out Section 5!).
Substitutions and Variations
The great thing about this cheese ravioli with white wine sauce and zucchini recipe is that it is highly customizable. Here are some substitutions and variations you can make to the recipe to put your own spin on it:
– Pasta: Instead of cheese ravioli, you could use other types of pasta such as penne, spaghetti, or tortellini. For a healthier option, try substituting with zucchini noodles or vegetable pasta.
– Zucchini: This recipe calls for two zucchinis, but you could also substitute with yellow squash or other summer squash.
– Sauce: While the white wine sauce is delicious, you can also add mushroom sauce, garlic herb white sauce or lemon zucchini mushroom sauce instead. For a creamy white wine sauce, substitute heavy cream instead of whipping cream.
– Cheese: Pecorino Romano cheese is used in this recipe, but Parmesan can be used instead. Alternatively, you can use a blend of grated hard cheeses to add more flavor.
– Vegetables: Experiment with different vegetables like fresh corn or tomatoes to add texture and flavor.
By making these simple substitutions and variations, you can create a unique dish every time you make this recipe!
Serving and Pairing
When it comes to serving and pairing this delectable cheese ravioli with white wine sauce and zucchini recipe, there are few things to keep in mind. Firstly, it is best served immediately after cooking, ensuring that the pasta is still warm and the sauce is creamy.
Now for the pairing, this dish is perfectly complemented by a crisp bottle of white wine. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, pairs wonderfully with the fresh and light flavors of the zucchini and parsley. The acidity of the wine will also enhance the creaminess of the sauce.
If you’re not a big fan of white wine, try serving this dish with a light-bodied red wine like Pinot Noir or Barbera d’Alba – it’ll cut through the richness of the sauce just enough to make for an amazing flavor combination.
For those looking to add some protein to their meal, grilled chicken or shrimp would work great with this recipe. As for sides, we recommend a simple green salad or roasted veggies like carrots or broccoli.
All in all, pairing and serving this cheese ravioli with white wine sauce and zucchini recipe should be a breeze! Trust me; it’s one dish that you won’t be able to resist.
Make-Ahead, Storing and Reheating
If you’re in the habit of meal planning or just want some leftovers for the week ahead, this cheese ravioli with white wine sauce and zucchini recipe can easily be stored in the refrigerator for up to 4 days. To store this dish, make sure it has cooled down completely, then transfer it to an airtight container.
When reheating, transfer the portions to a microwave-safe dish, then heat on medium heat for 2 to 3 minutes until evenly heated throughout. Be careful not to overcook, as this can lead to a rubbery texture of the ravioli pasta.
If you’re looking to turn your leftovers into an entirely new dish, simply sauté some extra zucchini or yellow squash in olive oil until golden brown and add it to your warmed-up cheese ravioli. This twist on the original recipe is perfect when you want something new and delicious but don’t have much time.
It’s important to note that pasta dishes are best served fresh, so avoid storing for longer than advised. To make ahead of time, cook and assemble the ravioli with sauce but don’t cook them in the oven yet. Instead, cover and refrigerate them until you are ready to serve them. Then bake them for 10-15 minutes at 350°F or until heated through.
With these make-ahead and storage tips, you can enjoy your cheesy ravioli dish anytime without having to worry about preparing it from scratch every time!
Tips for Perfect Results
To get the best results from this cheese ravioli with white wine sauce and zucchini recipe, there are a few tips to keep in mind.
Firstly, cook the pasta to al dente, which means it should be tender but firm. Overcooking can result in mushy or sticky pasta that won’t absorb the sauce properly. Make sure to give it a quick rinse with cold water after draining to prevent it from sticking.
When making the white wine sauce, let it reduce slowly over low heat to ensure it thickens and develops a rich flavor. Stirring constantly will also prevent it from sticking to the bottom of the pan.
To prevent the zucchini from becoming too watery when cooked, avoid salting it before adding it to the recipe. Instead, squeeze out any excess moisture once you have spiralized or sliced it.
Fresh ingredients make a big difference in this recipe, so try to use high-quality olive oil, garlic cloves, and cheese. Pecorino Romano cheese adds a sharp, salty flavor that pairs well with the creamy white wine sauce.
Finally, be creative with your substitutions and variations! Try adding in other vegetables like yellow squash or kale for extra nutrition and flavor. Top with some fresh herbs like parsley or thyme for a pop of color and added freshness.
With these tips in mind, you’ll be able to create the perfect cheese ravioli with white wine sauce and zucchini dish every time.
In conclusion, this cheese ravioli with white wine sauce and zucchini recipe is the perfect choice for any pasta lover. With its creamy white wine sauce, tender cheese ravioli, and flavorful zucchini noodles, this dish will satisfy your appetite and tantalize your taste buds.
Not only is it delicious, but it’s also easy to make and comes together in just 30 minutes. And with so many variations and substitutions available, you can customize it to your liking or experiment with new ingredients.
When serving the dish, pair it with a chilled glass of the best white wine you can find, such as a dry Riesling or a crisp Sauvignon Blanc. The acidity of the wine will complement the creaminess of the sauce and cut through the richness of the cheese.
Overall, this cheese ravioli with white wine sauce and zucchini recipe is an excellent choice for any occasion – whether it’s a casual weeknight dinner or a fancy dinner party. With its delectable flavors and easy preparation, it’s sure to become a household favorite.
Cheese Ravioli With White Wine Sauce and Zucchini Recipe
- 3/4 cup white wine
- 1 3/4 cups heavy whipping cream
- 2 teaspoons white flour
- 2 garlic cloves, finely chopped
- 1/4 cup pecorino romano cheese (grated)
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon italian seasoning
- 1/2 teaspoon butter
- 2 tablespoons extra virgin olive oil
- 1 dash pepper, to your taste
- 1/2 cup yellow squash, cut
- 1/2 cup zucchini, cut
- 1 lb of your favorite ravioli or 1 lb pasta
- In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
- Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
- Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
- While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
- Prepare your pasta of choice as indicated on bag, and drain.
- In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
- Sprinkle a some Pecorino Romano cheese on top and serve.