You might think I was exaggerating on my love of cheeeeeeese when I made the ravioli, but I really don’t. My favorite…okay, the only sauce I really ever put on those tasty treats is alfredo. Yes, more cheese. Other sauces just seem to take away from them. So of course I considered making my typical tried and true alfredo sauce with the ravioli this weekend, but in my little (or not-so-little) cache of recipes I knew I had a recipe for an almost but not quite alfredo sauce I wanted to try and this seemed like a great opportunity.
I love having a good creamy sauce so when I see those words connected to any recipe I will of course perk up and look at the ingredients and everything to see if it sounds like something I might like. More often than not I’ll just make notes on a post-it with the quantities and make up the rest as I go, because a good creamy sauce really doesn’t take that much effort.
Surprisingly this recipe in it’s original incarnation didn’t have any garlic in the sauce itself so working in the comments from other people, and of course garlic, this is what I came up with. A wonderfully sinful Garlic Asiago Creme Sauce. If you like this kind of thing I hope you’ll try this artery clogging recipe at some point cause it really is worth the problems it could cause you in the future
Garlic Asiago Cheese Sauce
adapted from recipe on allrecipies.com
1 tbl. garlic
1 chicken bouillon cubs
2 cups heavy cream
1/4 cup milk
1 tsp. cornstarch
1 cup grated asiago
Dissolve the chicken bouillon cube in the 1/4 cup milk. Pour into a sauce pan, add the garlic and allow to simmer for a few minutes.
Dissolve the corn starch in a tbl. of the heavy cream. Put aside. Add the remaining heavy cream and simmer for a few more minutes. Add the cheese and simmer, stirring frequently until cheese has melted. Add salt and pepper to taste.
Add the cornstarch/cream mixture and stir well. Simmer for a few more minutes then remove from heat.
Allow it to sit for a few minutes to thicken slightly then spoon over dish of choice. Enjoy
This is a very creamy, buttery sauce. You can substitute any cheese you want with this recipe but definitely try the asiago. It’s very mild and rich and works beautifully with the cream.