Saturday, September 20, 2008
Alfredo Sauce with Secret Veggies
Yet another toddler-fooler, which is rich and delicate enough to impress adults. I'm a fan of pouring it over spinach-cheese ravioli.
8 ounce container low-fat ricotta cheese
1 cup whole milk (you could use heavy cream for better flavor, but it is fattening)
1/2 cup grated parmesan cheese
2 cloves of garlic
1 tbsp olive oil
2 cups baby carrots
1 head chopped broccoli
1/2 green bell pepper
1 can chick peas
In a saucepan, saute garlic in olive oil. When golden brown, remove and set aside. In same saucepan, combine ricotta, milk, and parmesan cheese. Add milk as necessary to thin out.
Steam carrots, broccoli and bell pepper until just tender, but NOT MUSHY. It's important not to overcook this, or the texture of the whole sauce gets mealy. Shock with ice water to stop the cooking process. Then place in food processor, add drained chick peas, and garlic. Process all together until it forms a smooth paste.
Add about 1 cup of the veggie mixture to the ricotta sauce, and whisk gently until incorporated. Save the remaining veggie mixture for other "veggie-secret" recipes.
Heat the sauce through. Add salt and pepper to taste. Pour over ravioli and serve.