Boursin Cheese Ravioli
This Boursin Cheese Ravioli gets its creamy, glossy sauce from starchy pasta water and herby Boursin—no heavy cream required.
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.