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  • Kelsey Lohman

    Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce You will need: 3 tablespoons of plain flour 3 tablespoons of butter salt black pepper half cup of heavy cream three quarter cup of champagne 1 garlic clove 1 cup of grated pecorino Romano 1 and a half cups of lemon basil ricotta 1 box of jumbo pasta shells The first thing that you need to do is get a baking dish and butter the inside. Then you can fill a saucepan with water, add salt and bring to the boil. Then add the pasta and take out about 2 minutes before they become al dente. Whilst these cook, grab a mixing bowl and add the ricotta, half of the grated pecorino, salt and pepper, then mix all together. Drain the pasta and spread them out on a sheet of baking paper. Spoon the ricotta mix into each shell until it is all used up. Then in a sauce pan melt the butter and add the garlic clove. Then whisked three tablespoons of flour and keep whisking until cooked. then keep whisking as you add in the champagne and heavy cream. Add some pepper then remove and pour over the stuffed shells that are placed in the dish. Then cook in the oven for 20 minutes at 350 degrees until fully cooked. Then you can get it out, let it cool, eat and enjoy.

  • Erin Lillis

    Yummy- lemon, basil ricotta stuffed shells in champagne cream sauce!

Mail, Ricotta Stuffed Shells, Recipe, Food, Lemon Basil Ricotta, Cooking, Yummy, Cream Sauces, Champagne Cream

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