Just add Grande Ricotta to infuse a traditional Alfredo sauce with a smooth, rich twist. Alfredo-loving customers will love this even creamier take on an Italian classic.
Alfredo Sauce With Ricotta
51/2 oz. Butter, unsalted
1/4 cup Flour
1 cup Heavy cream
1/2 cup Grande Parmesan, grated
1/2 cup Grande Romano, grated
2 tsp. Granulated garlic
8 oz. Grande Ricotta
Kosher salt, to taste
Coarse ground black pepper, to taste
Alfredo Sauce with Ricotta
Yield: 4 Servings
Melt butter in a large saucepan over medium heat. Add flour and cook for 2 to 3 minutes. Add heavy cream; stir constantly until butter-flour mix is incorporated and smooth. Add Grande Parmesan, Grande Romano, garlic and Grande Ricotta; stir until melted.
Bring sauce to a simmer and cook for 7 to 10 minutes. Stir constantly. Add salt and pepper to taste. Cool before use, allowing sauce to thicken.
Hold under refrigeration or freeze. To reheat, warm Alfredo sauce in a saucepan over low heat, stirring constantly to avoid separation.