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Maple Cream Sauce

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2 c light cream
1 shallot, finely chopped
4 tbsp butter
2 tbsp maple syrup
1-2 sprigs of thyme
Salt & pepper to taste


Melt butter in saucepan over medium heat, then add in shallot and cook until tender. Then, bring down to simmer and add in cream, making sure to whisk frequently. Then, add maple syrup and thyme.

Feel free to add pasta water or a teaspoon or two of flour to help the sauce thicken. Once reduced, add salt and pepper, and stir in cooked ravioli, and serve with thyme to garnish.

Serves three.

(This also goes great with any savory-sweet ravioli, including Maple Roasted Pumpkin & Brie during the fall and winter months!)

Red Leaves

Maple Cream Sauce

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