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. :)
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!
sexyLAMBCHOPx 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...
Please enter a valid email address.
Well played. You deserve a cookie.
Community member em-i-lis cooks from Amanda & Merrill's new book
Make Weeknight Cooking Smoother and Stress-Free
Almond Apple Pie
This Week's Fall Cookbook Cake Parade
Jet black desserts—boo!
Unexpected Places We Found Food This Week
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.