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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.

Course: Pastas, Sauces
Products used: Parmesan, Ricotta, Romano

Ingredients

Directions

Ingredients

Alfredo sauce with ricotta Yield: 4 servings
  • 5 1/2 oz. Butter, unsalted
  • 1/4 cup Flour
  • 1 cup Heavy cream
  • 1/2 cup Grande Parmesan, grated
  • 1/2 cup Grande Romano, grated
  • 8 oz. Grande Ricotta
  • 2 tsp. Granulated garlic
  • Kosher salt, to taste
  • Coarse ground black pepper, to taste

Directions

Alfredo sauce with ricotta
  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.