Ingredients:

  • 20 oz fresh or frozen ravioli
  • 4 quarts water
  • 2 tbsp unsalted grass-fed butter
  • 3 cloves garlic, minced
  • 1 cup half-and-half
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1/4 tsp ground nutmeg
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup reserved pasta water

Instructions:

  1. Cook the ravioli in a large pot of heavily salted boiling water. If fresh, cook for 2–3 minutes; if frozen, cook for 1 minute less than package directions. Reserve 1/2 cup of starchy pasta water before draining.
  2. In a wide skillet over medium-low heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant and nutty, ensuring it does not brown.
  3. Pour the half-and-half into the skillet and bring to a gentle simmer. Do not allow it to reach a rolling boil.
  4. Slowly whisk in the grated Parmigiano-Reggiano one handful at a time until melted. Whisk in 1/4 cup of the reserved pasta water to create a smooth, velvet-textured emulsion.
  5. Season with nutmeg and black pepper. Add the cooked ravioli to the skillet and toss gently to coat, adding more pasta water if the sauce becomes too thick.