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?
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
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?
-
Similar Content
-
Teriyaki Sauce
By Akiko,
- 9 replies
- 5,567 views
-
- 38 replies
- 794 views
-
- 30 replies
- 2,261 views
-
- 106 replies
- 33,683 views
-
- 391 replies
- 103,004 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
