Alfredo Cream Sauce
Traditional Alfredo is a simple white cream sauce that originated in America, not Italy. It is made from butter, heavy cream, and parmesan cheese. Freshly grate parmesan cheese from a block for this recipe or the sauce will be grainy. This is a great sauce to bake the spinach ravioli in as an alternative cooking method.
- Yield
- approximately 2 cups
Directions
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Add the butter and cream to a saucepan set over medium-low heat. Bring the mixture to barely a simmer and hold over low heat for 2-3 minutes. Do not let the cream boil or scald.
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Whisk in the garlic, Italian seasoning, salt, and pepper for 1-2 minutes.
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Whisk in the parmesan cheese until melted.
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Serve immediately.
From Shawnie's class “Ravioli Workshop”
