Alfredo Sauce With Ricotta

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
  1. 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.
  2. 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.
  3. Hold under refrigeration or freeze. To reheat, warm Alfredo sauce in a saucepan over low heat, stirring constantly to avoid separation.


Your Customers Will Also Love: