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Wednesday, April 21, 2010

Cream Sauce

This cream sauce is excellent with ravioli, tortellini or any filled pasta.  It´s quick and easy and is great for when you´re in a hurry.  Only a little bit is needed to moisten the pasta.

Serves 4

1 tablespoon butter
1 cup cream
1/2 cup freshly grated Parmesan cheese
Dash of nutmeg
2 tablespoons freshly chopped flat-leaf parsley

Combine the butter and cream in a sauce pan and bring to a boil over medium heat (be carefully it doesn´t boil over, this can happen very quickly).  Reduced the cream slightly, stirring occassionally.  Add the parmesan cheese and mix.  Add a dash of nutmeg and parsley, stirring gently to combine. 

Serve with desired pasta.

Tip:  Additional ingredients can include frozen peas, thawed and proscuitto or baked ham, thinly sliced. Just add them prior to adding the nutmeg and parsley and heat through.   Then add nutmeg, parsley and serve.

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