How To Cook
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Ravioli with a Prosecco Cream Sauce
4 – entree
An indulgent creamy sauce that complements any pasta, perfect for sharing and celebrating with friends.
250g Ravioli or any filled pasta of choice
1 tablespoon olive oil
1 garlic clove (crushed)
1 cup cream
1/2 cup Prosecco
Salt and pepper
Freshly grated Parmesan for garnish
Chopped parsley for garnish (optional)
Sauté the garlic in olive oil until soft – add the prosecco and simmer for a few
minutes until slightly reduced. Add cream and leave to simmer gently.
Cook pasta according to packet instructions and drain once al dente.
Plate Ravioli and pour over the prosecco cream sauce.
Top with parmesan, parsley and lemon zest.
Drink the Prosecco
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1/2 Musgrove Close, Wigram, Christchurch 8042