Using rich ingredients, such as Challenge Dairy Farms unsalted butter and Manufacturer's cream (with only a 40% butterfat content), is only part of the secret to the texture and flavor you'll find in Assenti's Pasta Homemade Cream Sauces.
It is best to use a double boiler (Bagna-Marie) to heat Cream Sauces. If you are very careful, you can heat sauces in the container in which they are packed. Simply use a small sauce pot with about 1 inch of water. Turn the flame to low/medium to warm the sauce. Do not let water come to a violent boil. Carefully remove container from pot and pour over pasta. Toss well to coat evenly.
Parmesan Cheese, White Pepper, and Nutmeg blended in Manufacturerâ€™s Cream. Fettuccine, Spinach Gnocchi, Cheese and Spinach Ravioli, and Penne are excellent when topped with Alfredo Sauce.
Delicious blend of Peeled Tomato Fillets, Manufacturerâ€™s Cream, Garlic and Parsley. Goes well on Angel Hair, Penne, and Lobster Ravioli.
Gorgonzola Cheese, Parmesan Cheese, Parsley, White Pepper mixed in Manufacturerâ€™s Cream. Great with Paglia e Pieno (Spinach/Egg Fettuccine), Gnocchi, Gorgonzola Ravioli, and Portobello Ravioli.
Cream, Porcini Mushrooms, Shallots, Olive Oil and Salt. Perfect with Portobello Ravioli, Beef and Spinach Ravioli, and Piemontese Ravioli.
Clarified Butter infused with Fresh Sage Made with 100% Challenge Dairies unsalted butter. Goes nicely with Zucca Ravioli (Pumpkin), Lemon Saffron Fettuccine, and Lemon Basil Fettuccine.