Garlic White Sauce with Ravioli

I’m not sure where we picked up this recipe … but it’s probably my favorite white sauce recipe.


  • 1 stick butter (1/4 pound)
  • 25 cloves chopped garlic
  • 1/2 cup chopped parsley
  • 1/2 cup chopped green onions
  • 3 cups chopped mushrooms
  • 2 tablespoons flour
  • 1/2 cup dry white wine
  • 1 pint heavy whipping cream
  • 5 ounces grated Parmesan cheese
  • 2 packages of ravioli


Cook ravioli according to package directions in boiling water. While ravioli is cooking:

  1. Melt butter in large skillet over medium-high heat.
  2. Add chopped garlic; cook, but do not brown.
  3. Add parsley, onions, and mushrooms; sauté until mushrooms are desired firmness.
  4. Add flour and mix thoroughly.
  5. Add wine and simmer for about a minute.
  6. Add cream and heat throughout.
  7. Drain ravioli and add to sauce.
  8. Fold in ½ the Parmesan cheese.
  9. Place sauce and ravioli in serving dish.
  10. Top with remaining Parmesan cheese.


Chop up Chipotle peppers in Adobo sauce and mix in with garlic (the amount to add varies depending on individual taste).


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