I just got back from Paris, where I had ricotta-stuffed ravioli in an amazing, subtle, thin white sauce with parsley that was amazing. It tasted like it had a slight amount of earthy, subtle cheese in it. The color was absolutely white, but it wasn't heavy or creamy. I would like to re-produce this at home--any ideas on what it was? Is this a standard sauce recipe in France for pasta? Any recipe suggestions?
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I just got back from Paris, where I had ricotta-stuffed ravioli in an amazing, subtle, thin white sauce with parsley that was amazing. I tasted like it had a slight amount of earthy, subtle cheese in it. The color was absolutely white, but it wasn't heavy or creamy. I would like to re-produce this at home--any ideas on what it was? Is this a standard sauce recipe in France for pasta? Any recipe suggestions?
