Alfredo Sauce

I was searching for the perfect sauce to go with a supermarket bought ravioli and despite the ravioli being mediocre, I think this alfredo recipe is being added to my all-time favorites. The sauce is slightly thin to really cling to the pasta, has a nice cheese and cream flavor.

Adapted from AllRecipes

  • 1/4 cup butter
  • 1 T olive oil
  • 1 cup heavy cream
  • 1 clove garlic, crushed
  • 3/4 cups freshly grated Parmesan cheese
  • 3/4 cup low-moisture part-skim mozzerella cheese
  • 1/4 cup chopped fresh parsley
Melt butter and olive oil in a medium saucepan over medium low heat and add garlic. Add cream and simmer for 5 minutes, then add parmesean and mozzerella cheese and whisk quickly, heating through. Stir in parsley and serve.

Butter, olive oil and garlic

Simmering cream, parsley and whisking in parmesean and mozzerella cheeses

Add freshly boiled ravioli to alfredo sauce

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