This recipe for ravioli with white wine butter sauce shows how fresh ravioli is perfect with a delicate sauce and some tender asparagus tips. Elegant and easy!
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Why we love this recipe
Ravioli by itself is pretty dang fabulous – it’s fresh pasta stuffed with cheese, or beef, or spinach and cheese…there’s something for everyone, ravioli-wise.
And my usual route is to serve it with some kind of ravioli tomato sauce, or even just plain butter, but one day I got a hankering for a non-tomato sauce that was nice and light that added to the elegant taste without overpowering the delicious taste of the ravioli stuffing.
I also wanted to be able to use some herbs and veggies to round out the flavor…and so with those two things in mind, I worked up an easy, silky white wine and butter sauce with a handful of fresh thyme and parmesan cheese to give it a little subtle kick.
And just for good measure and to make sure we got our veggies, I added in some asparagus tips (which you can cook for a minute or two right in the pasta pot!).
All of this comes together in less than a half hour, making this an elegant dish for either a festive Saturday dinner party OR a treat at the end of a long regular old Tuesday.
Ingredients you need
Ingredient notes and substitutions
- Ravioli: The very very best ravioli is at an Italian specialty shop if you are lucky enough to have one near you. Otherwise head for the fresh pasta section of your supermarket – usually near the dairy section – and pick up a package.
- Butter Cubes: Make sure they are nice and cold – they will make the smoothest sauce that way!
- Asparagus: Not into asparagus, or just want to shake things up a little? Baby spinach can be swapped in for the asparagus, and is just as scrumptious!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Bring a large pot of water to a boil. Add a generous pinch salt and a little olive oil, and then some chopped asparagus. Cook the asparagus until just crisp-tender, about 2 minutes, and then scoop it out with a slotted spoon, leaving the water boiling.
STEP 2: Add one tablespoon of butter to a medium size skillet and melt it over medium heat. Add a peeled and chopped shallot and some minced garlic and stir it up until they are nice and soft, about two to three minutes.
STEP 3: Stir in some white wine and simmer until the sauce is reduced by half, about another two to three minutes. Now add some cold butter that you have cut into cubes stirring until each one is melted into the sauce.
STEP 4: While the sauce is cooking, add some fresh ravioli gently to the boiling asparagus water (I like to lower them in with a slotted spoon) and cook according to the package directions until they are just done, usually about 6 minutes.
STEP 5: When all the butter in the skillet is melted, stir in the chopped thyme.
STEP 6: Add the cooked asparagus to the butter sauce and give it a nice stir.
STEP 7: Add the ravioli and give it all a gentle toss so everything is mixed together.
Now divide your glorious ravioli among plates, drizzle on any sauce that is left in the pan, shower with parmesan cheese and serve it up!
Recipe FAQs
It can, although I love it best with plain old cheese ravioli. It’s a great sauce for tortellini and tortelloni as well!
Shallots are a member of the onion family. They are a bit smaller and have a milder taste, making them perfect for a light sauce like this one.
Fresh thyme is usually available year round in supermarkets in nice little bundles in the produce section, but if you just can’t find any, a teaspoon of dried thyme will work in a pinch. Stir it in when you add the butter so it gets the chance to soften up a little.
Pop your question in the Comments section below and I promise to answer pronto!
Want to round out your meal?
We love kicking this ravioli supper off with some caprese salad skewers! They are fun little nibbles that add a little more veggies and cheese.
If you are looking for a colorful side dish, this recipe for a cherry tomato green bean salad is perfect.
And how about a blueberry crumble cake for dessert? Yes please!
More ravioli recipes we love
Looking for more pasta inspiration? Here is our complete collection of pasta recipes!
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintRavioli with White Wine Butter Sauce and Asparagus
This recipe for ravioli with white wine butter sauce shows how fresh ravioli is perfect with a delicate sauce and some tender asparagus.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- One 20 ounce package chilled fresh ravioli
- One bunch asparagus (about 15-20 spears), trimmed and cut into two inch pieces.
- 1 tablespoon minced shallot
- 2 cloves garlic, minced
- 8 tablespoons cold butter, cut into cubes
- 1 cup white wine
- 1 tablespoons fresh chopped thyme, plus more for garnish
- Shaved or grated parmesan cheese for garnish
Instructions
- Bring a large pot of water to a boil and add asparagus. Cook asparagus until just crisp-tender, about 2-3 minutes, and remove asparagus with a slotted spoon, leaving the water boiling.
- Add one tablespoon of butter to a medium size skillet and melt over medium heat. Add shallots and garlic and stir until soft, 2-3 minutes.
- Stir in wine and simmer until reduced by half, about 2-3 minutes. Now add butter, cube by cube, stirring until each one is melted into the sauce. Stir in the chopped thyme.
- While the sauce is cooking, add the ravioli gently to the boiling asparagus water (I like to lower them in with a slotted spoon) and cook according to package directions until just done, about 6 minutes. Remove with a slotted spoon and add to the skillet.
- Give everything a gentle stir until it is all combined.
- Divide the ravioli between plates and rizzle a generous portion of sauce over each serving, garnish with fresh thyme and parmesan and serve at once!
Notes
Ravioli: We love this recipe best with fresh ravioli, which you can find near the dairy section of your supermarket, but if you can use frozen instead.
Asparagus: Like the looks of this recipe but don’t love asparagus? You can swap in broccoli florets instead, or baby spinach.
Aurora says
This is so simple, yet so scrumptious! The herbs really bring out the flavors and pair nicely with the ravioli and asparagus. Fantastic!
Thanks Aurora! Aren’t fresh herbs the best? Especially in summertime. :)
Bernie Moran says
Hey Kate, I just happened to have made my Rav’s..both meat and cheese for the Holiday…am going to try this recipe for sure…looks so good….thank you always…Bernie
I bet your ravioli is SCRUMPTIOUS! Happy merry everything, Bernie – xoxo!
Beth says
My kids loved this dish! It was very flavorful with the wine. My only issue is that while cooking the sauce it suddenly started separating and just turning into a bunch of melted separated butter. So I would have stopped at 3 or 4 cubes had I known. I tried to fix it up on my own but didn’t do the best job. It still tasted good.
Hi Beth! There are a few reasons that butter separates – first, unsalted butter seems to do this more easily than salted butter. And butter can separate if it decides the heat is too high, or if it’s not getting whisked enough. (Butter, you finicky thing, you!). If it happens again, you can usually fix it by lowering the heat and whisking in another tablespoon or two of the wine. Meantime, I’m so glad it tasted good, and that the kids loved it – I love getting the kiddo seal of approval! Happy cooking! :)
Hey Lauren – I’m so sorry this didn’t work for you! But I appreciate the feedback, and I’m going to adjust the recipe to have that first step to suggest medium heat rather than medium high.
Kathryn says
Any pasta or ravioli with a wine cream sauce, a squeeze of lemon, a couple handfuls of fresh spinach (Will wilt & steam in hot pasta) & a sprinkle of perm or pecorino. Yum!
Love the idea of changing this up with fresh spinach! Thanks Kathryn!
Susan G says
Delicious! I made it over lobster ravioli, and substituted with ingredients I had on hand. I used sliced Bok Choy instead of the asparagus, and added oregano to the thyme. It was terrific!
Oh, I love the idea of adding bok choy to this – I have to try that!
Whitney Detar says
Pasta with vodka sauce is always the winner! Onions, garlic, and a jar of marinara, a splash of vodka, and some cream. Some things are best the simplest. From there you can add anything you want to dress it up, but you’ve got a great starter.
Simple things ARE the best. :)
Kate says
Made today with fresh picked asparagus…added some pre-cooked mushrooms to the sauce, did not have thyme [I am at the cottage] so just put more pepper and garlic in.
Very good and so easy. thank you.
Sounds like the perfect way to start Summer 2016! :)
Opal Mitchell says
Hello….Just saw this recipe and thought I would try it. I have some lobster ravioli that I have at home and I’ll definitely let you how it turns out. Wish me luck.
Thanks
Hi Opal! Oh my goodness, lobster ravioli…that sounds like heaven! Do come back and let me know how you like it, and in the meantime Happy New Year! :)
Virginia Lucas says
I just found your website while searching for a simple pasta sauce for some chicken ravioli we had on hand. This sauce was perfect! It was simple, and I had everything on hand. Made the sauce while the water heated – the timing was great. Glad I found you – better late than never! Looking forward to following your blog. Happy holidays!
Hi Virginia – I’m so glad you found me, and that you like the recipe! Come back and visit soon and often, and in the meantime happy holidays to you too! :)
Jenn Deason says
I just forwarded this recipe to the husband to make tonight to go with my Buitoni ravioli. Who knows what I’ll come home to, but I hope it’s good!
LaTanya says
My fave is my husband’s baked spaghetti dish.
Anne says
My favorite involves angel hair or orzo with fresh home grown tomatoes and summer squash, sliced Vidalia onions, a little olive oil, and fresh shredded Parmigiano Reggiano. Oh, and fresh garlic. Saute onions in oil until a wee bit browned, add chopped veggies and garlic, a splash of red wine, simmer for a few minutes, serve over freshly cooked pasta with plenty of cheese.
Julie says
My favorite is goulash
thanks
leslie says
I like to chop a fresh garden tomato, mix with pesto, and put it on top of warm pasta with a little bit of past water. Add lots of salt and fresh ground pepper. Fast and easy.