Boursin Cheese Ravioli
This Boursin Cheese Ravioli is rich and velvety without using any cream. Starchy pasta water and Garlic & Herb Boursin melt together to create a glossy, restaurant-style sauce that clings perfectly to tender ravioli—easy, indulgent, and ready in under 25 minutes.
Why You’ll Love This Recipe
- Creamy without heavy cream
- Short ingredient list
- Lighter but still ultra-satisfying
- Perfect base for protein or veggies
Ingredients & Why They Work
Cheese Ravioli
Store-bought cheese ravioli keeps this recipe approachable while still delivering richness. The filled pasta acts as both the base and the “cheesy” backbone of the dish, so the sauce doesn’t need much to feel luxurious.
Garlic & Herb Boursin Cheese
Boursin is the star. It’s already seasoned with garlic and herbs, and its soft texture melts effortlessly into hot pasta water, creating a creamy, emulsified sauce without the need for cream.
Garlic
Fresh garlic adds depth and savory warmth. Because the sauce is simple, this step builds foundational flavor without overpowering the Boursin.
Olive Oil or Butter
A small amount of fat helps carry flavor and gives the sauce a silky mouthfeel. Butter leans richer and cozy; olive oil keeps it lighter and a bit more Mediterranean.
Reserved Pasta Water
Starchy pasta water is the secret weapon. It loosens the Boursin just enough to create a glossy sauce that clings to the ravioli, mimicking the texture of a cream-based sauce without heaviness.
Parmesan Cheese
Parmesan adds saltiness and umami, rounding out the sauce and helping it thicken slightly as it melts.
Salt & Black Pepper
Simple seasoning is key. The goal is to enhance, not compete with, the garlic-herb flavors already present in the Boursin.
Red Pepper Flakes (Optional)
A pinch of heat cuts through the richness and adds dimension without making the dish spicy.
Fresh Herbs (Basil or Parsley)
Fresh herbs add brightness and contrast, finishing the dish with color and a fresh, just-cooked feel.
Optional Add-Ins
- Protein: Grilled or rotisserie chicken, shrimp, crispy pancetta
- Veggies: Spinach, peas, mushrooms, blistered tomatoes
- Crunch: Toasted breadcrumbs or crushed pistachios
- Brighten it up: Lemon zest or a squeeze of lemon juice
How to Make Boursin Cheese Ravioli
1. Cook the Ravioli
Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Reserve at least 1 cup of pasta water, then drain.
2. Start the Sauce
Heat olive oil or butter in a large skillet over medium heat. Add garlic and cook for about 30 seconds, just until fragrant.
3. Create the Creamy Boursin Sauce
Lower heat to medium-low. Add Boursin cheese and ½ cup pasta water to the skillet. Stir continuously until the cheese melts and forms a smooth, glossy sauce. Add more pasta water as needed to loosen.
4. Toss the Ravioli
Add cooked ravioli directly to the sauce. Gently toss to coat, adding remaining pasta water until the sauce clings to the pasta.
5. Finish & Serve
Stir in Parmesan, season with salt, pepper, and red pepper flakes if using. Finish with fresh herbs and serve immediately.
Pro Tips
- Keep the heat low when melting Boursin to avoid breaking the sauce
- Pasta water should be hot when added for best emulsification
- Sauce thickens as it cools—serve right away for best texture
Storage & Reheating
- Store leftovers up to 3 days
- Reheat gently with a splash of water to loosen the sauce
Boursin Cheese Ravioli
Ingredients
- 1 18–20 oz package cheese ravioli
- 1 tablespoon olive oil or butter
- 3 cloves garlic minced
- ¾ cup reserved pasta water divided
- 1 5.2 oz wheel Garlic & Herb Boursin cheese
- ¼ cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Red pepper flakes optional
- Fresh basil or parsley for garnish
Instructions
Cook the Ravioli
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Reserve at least 1 cup of pasta water, then drain.
Start the Sauce
- Heat olive oil or butter in a large skillet over medium heat. Add garlic and cook for about 30 seconds, just until fragrant.
Create the Creamy Boursin Sauce
- Lower heat to medium-low. Add Boursin cheese and ½ cup pasta water to the skillet. Stir continuously until the cheese melts and forms a smooth, glossy sauce. Add more pasta water as needed to loosen.
Toss the Ravioli
- Add cooked ravioli directly to the sauce. Gently toss to coat, adding remaining pasta water until the sauce clings to the pasta.
Finish & Serve
- Stir in Parmesan, season with salt, pepper, and red pepper flakes if using. Finish with fresh herbs and serve immediately.
