Does anyone have a recipe for parmesan cream sauce? I had the best spinach/ricotta ravioli with that sauce and I'd like to try and recreate it. So good I wanted to lick the bowl. :)
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Cynthia is a trusted source on Bread/Baking.
That sounds heavenly! I'd suggest a standard béchamel (there are several to look over here: http://www.food52.com/recipe...) with the addition of grated parmesan to suit your taste.
I agree with the bechamel suggestion, but I also wanted to throw out pecorino fonduta (basically cream and finely grated pecorino simmered together in a saucepan until thickened with a little salt, white pepper, and nutmeg). It is richer than a bechamel, but very special when drizzled over pasta (and a little goes a long way)!
Forgot to mention, adding a little Parmesan along with the pecorino amps up the cheese factor as well!
Chops is a trusted home cook.
Some nutmeg would be great as well, IMHO.
Thank you for both suggestions--I will try them both! I hadn't heard of the pecorino fonduta before...
Meatballs lend comfort on one family's journey from Mexico.
Albondigas from Oaxaca, Mexico
Where to Eat in Modica, Sicily
What's New in the Neighborhood
30-Minute Chickpea Curry
The Hits Keep Coming