Best 7 Simple Brandy Cream Sauce For Ravioli Recipes

RAVIOLI WITH MUSHROOM CREAM SAUCE

Steps:

• Fill a large pot with 4 inches of water, bring to a boil. Add ravioli and boil for 3 minutes, then drain and blanch the ravioli by running cold water over it immediately. Optionl: Toss ravioli in 1 teaspoon olive oil o keep it from sticking together.
• In a large skillet combine butter, garlic, and mushrooms and saute over medium-high heat for 3-4 minutes until mushrooms are tender and garlic is fragrant.
• Stir in broth, bring to a simmer, then stir in heavy cream. Simmer til reduced by half and creamy (about 5-7 minutes).
• Stir in dried herbs, salt, and pepper. Taste, add more salt and pepper if needed.
• Gently stir in ravioli.
• If desired, garnish with freshly grated parmesan cheese, parsley or thyme, and cracked black pepper before serving.

ANYTHING BRANDY CREAM SAUCE

Steps:

• Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
• Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
• Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.

SIMPLE BRANDY CREAM SAUCE FOR RAVIOLI

Steps:

• Make a roux out of the butter, flour, and garlic. Be careful not to burn the mixture, turn the heat off should lumps form-- keep whisking this mixture thoroughly.
• Pour in the milk and whisk it with the roux.
• Incorporate the alcohol. Let the sauce cook until thickened, this may take several minutes.
• Beat in the spices and stir.
• Throw in the parsley and serve over ravioli of your choice. It also makes a nice sauce for veggies, especially with mushrooms.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

BRANDY CREAM SAUCE

Steps:

• Separate the eggs.
• Beat the cream until soft peaks form.
• Stir in the brandy (more if desired- according to taste).
• Beat the 2 egg whites until stiff.
• Gradually beat in the caster sugar- a little at a time.
• Continue to beat until all the sugar has dissolved.
• Now, beat in the egg yolks, and lastly fold in the brandy cream!

RAVIOLI WITH SAGE CREAM SAUCE

Steps:

• Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, about 8 minutes. Drain well.
• Meanwhile, melt butter in heavy medium skillet over medium heat. Add pecans and stir until slightly darker and fragrant, about 3 minutes. Using slotted spoon, transfer pecans to small bowl. Add shallots and sage to same skillet. Sauté until fragrant, about 30 seconds. Add wine and cream. Increase heat and boil until sauce is reduced to generous 3/4 cup, about 5 minutes.
• Add ravioli to sauce; toss. Season with salt and pepper. Divide between bowls. Sprinkle with pecans and Parmesan.

BRANDY CREAM SAUCE

Steps:

• Combine cream, milk and sugar in a small pan.
• Bring to the boil, then remove from the heat.
• Beat the egg yolks and extra sugar in a small bowl with mixer until thick, gradually pour milk mixture into egg mixture, beating constantly.
• Return mixture to pan, stir over low heat, without boiling, until mixture is slightly thickened and coats the back of a wooden spoon.
• Strain the mixture, stir in the brandy, and serve warm or cold.