RACHAEL RAY ALFREDO SAUCE RECIPES

Steps:

• In a large saucepan, melt butter over medium-high heat
• Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds
• Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved
• Bring to sauce to a bubble and thicken, about 3-4 minutes
• Once sauce is thick, remove from heat and mix in mustard and cheddar cheese
• Stir until cheese is completely melted

Steps:

• For the sauce, in a medium pot or deep skillet, heat EVOO over medium heat and add chopped garlic, stir a minute or 2, add tomato paste, sugar or honey, oregano, red pepper paste or flakes, vermouth or wine and let it absorb, stir in crushed tomatoes, passata and basil, season with a little salt and simmer to combine flavors
• Bring water to boil for pasta
• For the filling, wring out all the excess liquid from the spinach and place in bowl, then combine with ricotta, grated garlic, diced mozzarella, nutmeg, lightly beaten egg, grated cheese, and salt and white pepper
• For the pasta, cook 5 minutes in salted boiling water and arrange sheets between parchment paper and top with a kitchen towel
• Pour a layer of red sauce into bottom of each of 2 medium or 1 large casserole
• Listicle: Bubble & Brown 1
• 25-Qt & 2
• 25-Qt
• Oval Baker Set Place about 4 tablespoons of filling on one edge of pasta sheet
• Roll up and arrange cannelloni seam-side down and top with more sauce
• Top rolled pasta with shredded mozzarella, Parm and parsley
• Preheat oven to 375˚F with rack at center
• Cover casserole with foil and roast 30 minutes, uncover and bake 15 minutes to brown and bubbly