Ravioli in Prosecco Cream Sauce

1. 1

   Heat olive oil over medium heat in a medium saucepan.

2. 2

   Add garlic and cook until fragrant; about 1 minute.

3. 3

   Stir in heavy cream, Prosecco and tomato paste.

4. 4

   Bring to a low boil, stir and reduce heat to a simmer for about 10-15 minutes.

5. 5

   Season with salt and pepper to taste.

6. 6

   Serve sauce over the cooked ravioli and top with fresh grated cheese, fresh parsley and cracked pepper.

7. 7

   * Depending on your taste preferences, you may want to start with only adding in 1/4 to a 1/3 cup of Prosecco and increasing a tablespoon at a time until desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.