Ingredients
Scale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (14.5 oz) container chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded Parmesan cheese
- 1 (20 oz) bag cheese ravioli, freshly cooked al dente
- 1 tablespoon fresh sage, chopped (plus more for garnish)
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- Grated Parmesan for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add garlic and sauté 1 minute until fragrant.
- Pour in broth and bring to a gentle simmer.
- Stir in heavy cream, Parmesan, sage, pepper, and nutmeg. Simmer 3–5 minutes until slightly thickened.
- Add cooked ravioli and warm through for 2 minutes without boiling.
- Serve hot, garnished with extra sage and grated Parmesan.
Notes
- For vegetarian option, use vegetable broth and ensure ravioli is egg-free.
- Avoid boiling after adding ravioli to prevent sticking or breaking.
- Leftovers thicken—Thin with a splash of broth or water when reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Contains Gluten, Dairy
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 760mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg
