I got my first shipment of Winder Farms food on my doorstep on Friday morning. I was as giddy as a school girl. I got some whole milk in a glass bottle, and that was the creamiest, freshest milk I've ever tasted. Anywho... back to this dinner. As a part of my order, I got this cheese and basil ravioli. I had never seen striped pasta, but I thought it looked great. Anything with stripes is cool with me- American Flag, zebras, beach towels, rainbows, Yipes! Stripes! Fruit Stripes Gum! Well, my friends, add Basil-Cheese Ravioli to the list of striped glory. Then, to top it all off, I made homemade alfredo sauce, and it hit the spot. This sauce was creamy and perfect in every way. Except for calories and fat intake- we won't go there. Just savor the flavor of the creamy alfredo.
source: The America's Test Kitchen Family Cookbook
serves 6 to 8
2 c heavy cream
2 T unsalted butter
2 oz grated Parmesan cheese (1 cup)
1/4 t garlic powder
Put the cream into a saucepan over medium heat and cook for about 8 minutes- stirring frequently. Let the water cycle (or cream cycle in this case) work its magic. After the 8 minutes, you should have about 1 1/2 c of cream left. Why you don't just use 1 1/2 c of cream to start, I'll never know. Remove from the heat and cover.
Add the butter, Parmesan cheese, nutmeg, and garlic powder.