Go Back
A dark matte bowl filled with ravioli in a creamy garlic parmesan sauce, viewed from directly above. The dish is garnished with finely chopped parsley.

Garlic Parmesan Ravioli: The Creamiest 20-Minute Dinner

Discover how to make the best Garlic Parmesan Ravioli in just 20 minutes! This recipe features tender cheese ravioli in a rich, velvety garlic parmesan cream sauce. It's the perfect easy and elegant weeknight dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 16 ounces refrigerated cheese ravioli Any variety works
  • 4 tbsp salted butter
  • 4 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup Parmesan cheese freshly grated
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/2 tsp Italian seasoning
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Pot
  • 1 Large Skillet
  • 1 Whisk

Method
 

  1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions. Drain and set aside.
  2. While the ravioli cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for about 30-60 seconds until fragrant.
  3. Whisk in the flour and cook for one minute, stirring constantly.
  4. Slowly pour in the heavy cream and milk, whisking continuously until smooth. Bring to a simmer and cook for 3-4 minutes, until the sauce thickens.
  5. Reduce heat to low and stir in the grated Parmesan cheese until melted. Season with salt, pepper, and Italian seasoning.
  6. Gently add the drained ravioli to the skillet and toss to coat. Garnish with fresh parsley and serve immediately.

Notes

For the best sauce, use a block of Parmesan cheese and grate it yourself. Pre-shredded cheeses contain anti-caking agents that can make the sauce grainy.
Be careful not to overcook the ravioli. It should be tender but still have a slight bite (al dente).
If the sauce gets too thick, you can thin it out with an extra splash of milk.