LEMON-BASIL RICOTTA STUFFED SHELLS IN CHAMPAGNE CREAM SAUCE RECIPE - (4.4/5)
Provided by cassiestott
Number Of Ingredients 8
Steps:
- Heat the oven to 350°F. Butter a large baking dish and set aside. Bring a large pot of water to boil and season generously with kosher salt. Cook the jumbo shell pasta two to three minutes shy of al dente. Meanwhile, season the ricotta with salt and black pepper. Mix in half of the grated Pecorino and set aside. Once the pasta is partially cooked, drain well and spread out onto a rimmed baking sheet or some parchment paper. With a spoon stuff enough shells until the ricotta is gone and place the stuffed shells into the prepared baking dish. Discard or save any unused shells for another purpose. In a small sauce pan melt three tablespoons of butter. Once melted press (or finely mince) in one clove of garlic. Cook until fragrant and soft, but not browned. Whisk in the three tablespoons of flour and cook, while whisking, for a minute. Pour in Champagne, still whisking, and pour in the heavy cream. Let simmer, whisking continuously, until slightly thick, about 2 to 3 minutes. Add some fresh ground black pepper, then remove and pour evenly over the stuffed shells. Bake the shells until the cheese has melted and the sauce is bubbly, about 20-25 minutes.
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Nora katrin
[email protected]This dish was a disaster! The shells were overcooked and the sauce was curdled. I would not recommend this recipe.
Anthony Ifeanyi (TONEROO90)
[email protected]I found this recipe to be a bit bland. The flavors didn't really come together for me.
Abdulahad Kashif
[email protected]The champagne cream sauce was a bit too rich for my taste, but the shells were delicious. Overall, I enjoyed this dish.
Md Babu
[email protected]This dish was a bit more work than I expected, but it was worth it. The shells were cooked perfectly and the sauce was divine. I will definitely be making this again.
Md Uzzal Hossen
[email protected]I wasn't sure about the combination of lemon and basil, but I'm so glad I tried it! This dish was amazing. The flavors were perfectly balanced and the sauce was so creamy.
MD Nerob
[email protected]This recipe was easy to follow and the results were impressive. The shells were stuffed with a flavorful mixture of ricotta, basil, and lemon, and the champagne cream sauce was creamy and decadent. I highly recommend this recipe.
Azadar Kaloi
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved it. The shells were perfectly cooked and the sauce was amazing.
Joseph Edith
[email protected]This dish was absolutely delicious! The combination of the lemon, basil, and ricotta was perfect, and the champagne cream sauce was so rich and creamy. I will definitely be making this again.