Balsamic Ravioli With Parmesan Sauce

I’ve recently been to Milan and I tried this balsamic ravioli at the Mercato Centrale. It was simple yet incredibly tasty, just the way I like it. I immediately knew I had to recreate the recipe and share it with you. The sauce turned out even better than the original. I hope you love it!

Balsamic Ravioli Recipe

This is one of those simple recipes that you are going to want to make on repeat whenever you are short on time but want to make a delicious pasta dish. There’s nothing to prepare, other than to make the pasta sauce and boil the pasta. So it’s perfect for a lazy dinner night, after work or even during the weekend, when you come home and have to throw something together quickly.

It’s equally great for special occasions, or when you have guests over.

Balsamic Ravioli with Parmesan Sauce

Here's a balsamic ravioli with parmesan sauce that's simple but incredibly delicious. I tried it in Milan and I am recreating it for you.

Course Main Course

Cuisine Italian

Keyword balsamic ravioli

Cook Time 15

Total Time 15

Servings 2

Calories 670kcal

Author Alessia

Cost €10

Equipment

1 medium pot
1 large pan
1 silicone spoon

Ingredients

250 gr ravioli I am using sausage and friarielli ravioli. Friarielli are a local name for turnip tops, the same ones you find in our store. The original recipe used meat ravioli.
200 ml cooking cream I am using dairy free but you can use regular.
40 ml milk I am using dairy free but you can use regular.
salt and pepper
nutmeg
40 gr grated parmesan
2 parmesan cheese slices These are packed. I am using Parmareggio Fettine. If you can't find them, you can simply use 20 gr more parmesan.
1 tbsp Belmorso Extra Virgin Olive Oil
1 cloves garlic
PGI Platinum Balsamic Vinegar of Modena
optional: micro greens for garnishing

Instructions

Pour the tablespoon EVOO in your large pan. Peel the garlic clove, wash it and cut in half, add it to the pan, and turn the heat on. Let the oil aromatize for a few minutes, at medium heat.
Then pour the cooking cream and season with salt, pepper, and a pinch of nutmeg.
Leave the cooking cream to warm up for 5 minutes.
Then add the cheese slices, broken into small pieces. Use your silicone spoon to help them melt by mixing from time to time.
Once those have melted, add the grated parmesan. Don't add it all, though. Leave about 10 gr for topping, and add the rest into two parts. After adding each part you want to mix well so the parmesan incorporates in the parmesan sauce. Repeat with the rest.
Boil the water for your ravioli and salt it generously.
Now, add the milk into 2 or 3 parts, and mix after each until it incorporates. The aim is to increase the amount of sauce but also make it more liquid. If your cooking cream is liquid (mine was creamy), then skip the milk.
You can take your parmesan sauce off the stove.
Add the ravioli to cook. Don't overcook them or they will break when you mix them into the sauce. Once they start floating and they are about to start losing their puffiness, they are done.
Use a pasta ladle and transfer the ravioli into the pan with the parmesan sauce. Mix gently, and serve.
Top the ravioli with the remaining parmesan cheese.
Drizzle with Platinum Balsamic Vinegar of Modena.
Optional: garnish with your favourite microgreens.

Notes

This makes a small portion of pasta, as fresh pasta tends to weigh more. If you'd like a larger portion, the sauce is enough for 1.5 packs of ravioli.