The Ardent Epicure

An Ode to the Pleasures of Food

2:17 PM

Recipe - Ravioli with peppered Alfredo sauce

Posted by Magic of Spice

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)
1-2 garlic cloves, pressed
salt and pepper (you can substitute lemon pepper)
One package prepared ravioli of choice (we like lobster 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

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!

Add To Facebook Share with Twitter Stumble This Digg This Add To Add To Reddit Post to Google Buzz Share on Myspace Share with Windows Live Pin It

blog comments powered by Disqus