When I found out I had high cholesterol, I figured out how to make this sauce without all of the bad stuff from heavy cream. While it does have butter, it is a very small amount when divided by 6 servings. This sauce is also wonderful with portobello ravioli. I promise you, it will become […]
When I found out I had high cholesterol, I figured out how to make this sauce without all of the bad stuff from heavy cream. While it does have butter, it is a very small amount when divided by 6 servings. This sauce is also wonderful with portobello ravioli. I promise you, it will become a family favorite.
2 T Butter
1 T EVOO
2 tsp Fresh Chopped Garlic
¼ c. Cream Sherry
3 T Flour
1 – 2 c. Fat Free Half & Half
2# Frozen Butternut Squash Ravioli, cooked per pkg. directions
Chopped Chive for garnish
Melt butter with EVOO in a sauté pan over medium heat.
Add garlic & sauté 3 minutes stirring constantly .
Add sherry & simmer until 2 T liquid remains.
Add 1 c half & half and whisk until thickened.
If sauce is too thick add more half & half.
Add cooked ravioli and toss to coat.
Plate ravioli’s individually or on a platter.
Sprinkle with chives & serve.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.