pray.
Pour the Sour Cream Sauce over the rolled tortillas, then
erving dish and prepare the cream sauce.
SAUCE: Over medium high heat
Combine the cream and rosemary in a saucepan.
Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, about 15 minutes.
Cook the ravioli in boiling salted water until done. Drain and return to the pan.
Pour cream sauce into the pan. Squeeze 2 teaspoons juice from the lemon and add to pasta along with the salt and pepper.
Toss.
Serve sprinkled with the chives. Add plenty of Parmesan cheese.
Combine the cream and rosemary in a sucepan.
Bring to a boil, redue the heat and simmer until reduced to 1/2 cup, about 15 minutes.
Cook the ravioli in boiling, salted water until done, 6 to 7 minutes for the fresh and 8 or 9 minutes for the frozen.
Drain and return to the pan.
Strain the cream sauce into the pan.
Squeeze 2 tsp.
juice from the lemon and add to the pasta along with the salt and pepper.
Toss.
Serve sprinkled with the chives and parmesan cheese.
eady to cook.
Prepare sauce and cover, refrigerated, until ready
nd raise heat. Bring the sauce to a boil. Allow the
nside. Set aside.
Tomato Cream Sauce:
Heat oil on medium
hopped spinach for Sauteed Spinach Cream Sauce.)
For each roll, spoon
oist).
Serve immediately with sauce.
(and remember - A SOUFFLE
o 350 degrees.
This recipe should make 3 layers.
erving.
To prepare Irish Cream Sauce:
In a saucepan over
bout half of the jalapeno cream sauce, then cover the dish with
boil.
Cook until sauce is reduced by about one
erve with the Herbed Cream Sauce.
Herbed Cream Sauce:.
Add flour to
arsley.
To make lemon cream sauce: In a small saucepan, melt
ew spoonfuls of sauce.
For the Dijon-Cream Sauce, bring beef broth
eef slices with the steak sauce, ginger and garlic pastes, salt
ith the Vanilla Cream Sauce. Directions below --.
VANILLA CREAM SAUCE DIRECTIONS.
Mix
owl. Cover with combined milk, cream and liqueur and let stand
ore and serve hot with cream sauce.
Cream Sauce:
Combine ingredients in