ravioli in prosecco cream sauce.

It’s been awhile since I’ve posted, so I wanted to come back with the most delicious dish I’ve made recently — and with the least amount of effort: Ravioli in Prosecco Cream Sauce by Mother Thyme.

I would describe the sauce as a fun spin on white wine alfredo. And doesn’t a little bubbly make everything better? Consider this a celebratory pasta. As Mother Thyme puts it, you’ll want to drink the sauce.

Ravioli in Prosecco Cream Sauce


  • 1 Tablespoon Olive Oil
  • 1 clove Garlic, Minced
  • 1 cup Heavy Cream
  • ½ cups Prosecco
  • 1 teaspoon Tomato Paste
  • Salt And Pepper
  • 1 pound Frozen Or Store Bought Cheese Or Seafood Ravioli Cooked Per Package Instructions
  • Freshly Grated Parmesan Cheese For Garnish
  • Chopped Parsley For Garnish (optional)

Go here for the rest of the recipe…



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