Comments on: Mozzarella, Sun Dried Tomato, and Basil Ravioli in a Basil Cream Sauce

By: Sandi Whitwell

Sandi Whitwell — Mon, 19 Mar 2012 03:28:13 +0000

I made this for the primo course on my big Italian themed dinner last night. We have a pasta machine, so we make the noodles instead of using wonton skins. I am so sorry I forgot to take a picture. But the reason I’m posting is to say, “This is YUMMY!” I was a little apprehensive about the method on the sauce, but I did it the way it said, and it was delicious! I have to also confess, I got tired of waiting for the sauce to reduce and use a 1/2 teaspoon of tapioca flour.

By: Sandi Whitwell

Sandi Whitwell — Mon, 19 Mar 2012 03:21:31 +0000

I made this for my big Italian themed dinner last night. We have a pasta machine, so we make the noodles instead of using wonton skins. I am so sorry I forgot to take a picture. But the reason I’m posting is to say, “This is YUMMY!” I was a little aprehensive about the method on the sauce, but I did it the way it said and it was so so yummy!

By: ranchwife

ranchwife — Wed, 17 Nov 2010 03:33:13 +0000

I made the sauce from this recipe tonight and it was absolutely the best cream sauce I’ve ever made or tasted! I served it over artichoke sundried tomato raviolis that I purchased from the grocery store (I simply don’t have time to make homemade raviolis mid week) and it was a dish that would rank up there with any high quality restaurant dish. My children (3 and 6 yrs old) loved the dish, as did my husband and I. It is a dish you savor as you eat it – preferably with eyes closed!!

I followed the sauce recipe exactly, except for doubling everything. I was fearful that it wouldn’t make enough sauce for a family of 4. I’m glad I doubled it. I let it reduce by about 1/3. If anyone makes this sauce, don’t adjust seasonings before adding the butter. The butter totally changes the flavor of the sauce by making it slightly sweeter and a lot more flavorful. I did end up adding about 1/2 tsp of salt and less than 1/8 tsp of black pepper.

WONDERFUL sauce! I’m excited to make the ravioli now on a cold long weekend! This sauce recipe will be used many, many times!