Brie Ravioli with Cream Sauce

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Cream sauce adapted from Epicurcious

  • 36 oz Brie Cheese and Roasted Garlic Ravioli
  • 5 tbs Butter
  • 1 cup finely shopped Shallots or Leeks (I suspect regular onions works fine also)
  • 4 1/2 tbs fresh Sage, chopped or 4 1/2 tsp dried Sage (I can't tell the difference between dried and fresh in this recipe)
  • 2 1/4 cup Dry White Wine (I used HRM Rex Goliath California Chardonnay 2008)
  • 2 cups Whipping Cream
  • 1/2 cup Parmesan Cheese

Bring a very large pot of water to boil and add 1 tsp salt to the water.

Melt the butter and saute the shallots and sage for about 30 seconds. Stir in the wine and cream and boil until the sauce has thickened.

Add the Ravioli to the water and turn the heat down so the water is slightly simmering. Cook the Ravioli for 3-4 minutes or until it seems done. Drain the ravioli and then mix in the cream sauce. Mix in the Parmesan cheese and serve.