Posts
Ravioli with peppered Alfredo sauce
"The trouble with eating Italian food is that 5 or 6 days later you're hungry again."
George Miller
Now we are going to make our own sauce here; there is really no substitute!
Oh stop, it won't take that long.
What you will need:
1 cup heavy cream
3 tablespoons unsalted butter (if using salted, reduce salt to taste)
1 1/2 cups finely fresh Parmesan cheese, finely grated (see our post on Parmigiano Reggiano)
1/3 cup dry white wine (like Sauvignon Blanc
or Chardonnay)
or Chardonnay)1-2 garlic cloves, pressed
salt and pepper (you can substitute lemon pepper
)
)One package prepared ravioli of choice (we like lobster
or mushroom
)
or mushroom)Lets get cooking:
In a medium sauce pan, heat the butter and heavy cream over medium-low heat, stirring frequently
Add the pressed garlic and mix well
Slowly add the Parmesan cheese, while constantly stirring
Mix in the white wine while stirring
Add salt and pepper (to taste)
Reduce the heat, and it let sit for 6-8 minutes, continuing to stir
Your sauce should smooth out, and have a medium consistency
This should be served immediately, because the sauce will separate over time
Garnish with fresh chopped basil or parsley (this is optional)
Note: If using leftover Alfredo sauce, you can reconstitute it by adding some milk or cream
For pasta:
Bring a medium-sized pot of water to a rolling boil
Place you ravioli into boiling water for about 4 minutes, or until the pasta is floating
Pairing:
Well of course, the remainder of that dry white wine you have!
Cooking Idea:
Also, for all you meat lovers, try adding bacon to your Alfredo, to add that rich bacon flavor to the creaminess of the sauce. If you don't mind the subsequent heart attack, you will love the delicious taste!
|
|