If I was suggesting a first time filled pasta cooking experience this easy ravioli in a white wine butter sauce would be it. Ravioli molds are super fun and if you have one, great! I give alternatives below so do whatever you would like in terms of shape, there are no rules. The easy and quick ricotta filling goes perfectly with the garlicy white wine butter sauce. Infused with thyme for extra flavour and finished with some crispy sourdough croutons. Does it get any better?!
Ravioli in a white wine butter sauce
Hello! I am always trying to come up with simple recipes that even a beginner pasta maker could achieve. When broken down this ravioli in a white wine butter sauce is really simple and really achievable. A simple ricotta filling is such a quick and easy way to go when you are making filled pasta. This addictive white wine butter sauce is based on my easy white wine and butter pasta sauce that you should definitely try! I have used a ravioli mold by my pal John Francis Designs which are SO fun and I highly recommend getting. If you don't have one then there are so many other shapes to try including triangoli or cappelletti. If you don't want to use wine then check out my guide to the best butter sauce for pasta for a couple of other options.
The ravioli in white wine butter sauce in steps
If you aren't used to making dishes like this, it may seem really daunting. I promise you, you can do this! You will feel so proud of yourself and your family and friends will love you forever! Let's break it down into elements.
THE CROUTONS - These are optional but really do add such a delicious crunch to the dish. You could make these the day before to cut down on labour on the day.
THE PASTA - You'll need to make my easy homemade pasta dough. It's a fool proof method that ensures a lovely smooth dough every time.
THE FILLING - While the pasta is resting you can make the filling. It's all just mixed together, you can use a little mini food processor if you like. I like to put it in a piping bag (or a snaplock with the corner cut off). It seems chefy and fancy but it's actually so much easier to pipe blobs of the filling rather than using a spoon. Chilling the filling makes filled shapes easier to fold as the filling is harder and won't squish out as easy.
SHAPING THE PASTA - You can shape the ravioli however you like. I have outlined a few options below. As you make them place them on a tray lined with baking paper and dusted with course semolina. If you would like to get ahead you could make these ahead and freeze them. Make sure you check out my guide on how to store ravioli.
MAKING THE SAUCE - This sauce is really easy, white wine is reduced down then butter is added for a glossy thickened sauce. Timing is relatively straight forward. Get a big pot of water on to boil before starting the sauce. Start the sauce then drop the pasta in when you are reducing the wine down. It should work out that when you have finished adding the butter to the sauce, the pasta will be done.
ASSEMBLING THE DISH - Divide the ravioli and croutons between the plates and spoon the sauce over top. Finish with some fresh thyme leaves, grated parmesan and a crack of black pepper. Yum!
Ravioli shape options for the white wine butter sauce
I really do recommend checking out ravioli molds. They are SO easy and quick to use and look really impressive. Some other options:
This is such a simple shape, you make squares and fold them in half. I have a full recipe for triangoli with a simple ricotta filling so check that out if you like the look of these.
This is one of my favourite shapes, it's so simple to fold but looks really impressive! I have some reels on instagram of folding so check that out! The pictures below are from a delicious mushroom filled recipe I did for Trinity Hill Wines.
Made this recipe and loved it?
I would love love LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!Print