Garlic Brown Butter Alfredo Sauce with Ravioli

A classic sauce with a twist! This elevated version of homemade alfredo sauce is sure to be a delight!

Simple, delicious, and full of flavour! - happy customer

Who doesn't love alfredo sauce? This recipe is a mix of the traditional Italian alfredo sauce with lots of parmesan and butter and the American version which contains mainly heavy cream. This recipe balances the two by having lots of parmesan and butter but less cream than the American version and made even better by my own twist of brown butter and garlic! This sauce works well on truly any pasta to create a truly comforting yet decadent dish.

Browning the butter adds a deep and nutty flavour. A perfect balance is created by the richness of the cream, the saltiness of the parmesan, and the warmth of the brown butter. This sauce comes together in just over five mins with only four ingredients for a simple and delicious dinner.

Garlic Brown Butter Alfredo Sauce with Ravioli

Prep Time: 2 min Cook Time: 5 mins Total time: 7 mins

Yield: 2 servings Calories per Serving: 690 kcal

Ingredients

• 1/4 cup salted butter

• 3 cloves garlic, minced

• 1/2 cup heavy cream

• salt

• 1/3 cup reserved pasta water

• 1/4 cup freshly grated Parmesiano Reggiano

• 1 package Pasta by Madeleine ravioli

• fresh cracked pepper (optional)

Directions

1. Cook butter and garlic in skillet on medium heat and until butter becomes foamy and then fragrant brown bits form, stirring occasionally to prevent the garlic from burning.

2. Reduce heat to low.

3. Add pasta to salted boiling water and cook according to package instructions.

4. Transfer small amount of pasta water to browned butter and garlic and stir to combine.

5. Stir in heavy cream and freshly grated parmesan and bring to a simmer.

6. Transfer cooked pasta to sauce and toss gently.

7. Serve with fresh freshly cracked pepper (optional) and more freshly grated parmesan.

8. Enjoy!