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Sherry Cream Pasta Sauce

Veg HT ACC 20mins

Serves 4     Hot Vegetables Alcohol Savoury Sauce Pasta Accompaniment Gluten Wheat Free Eggless * Italian Italy

2 Tbsp Butter
1 Onion, finely chopped
1 Garlic Clove, crushed
240ml/8fl.oz. Dry Sherry
300ml/10fl.oz. Fresh Chicken Stock
240ml/8fl.oz Double Cream


1. Heat the butter in a frying pan over a medium heat, add the onion and sauté for about 5 minutes, stirring frequently, until the onion is soft and transparent.

2. Add the garlic and cook for 1 minute then add the sherry and stock and mix well.

3. Bring to the boil then continue to boil, uncovered, for about 5 minutes until the mixture has reduced by one-third.

4. Remove from heat and stir in the cream.

5. Serve hot poured over stuffed pastas such as ravioli, tortellini, cappelletti, tortelli, or Agnelotti. Goes particularly well with vegetable, chicken, game and seafood filled pasta dishes.

* NB Whilst this sauce is Gluten free and eggless , for a completely gluten/egg free recipe use a gluten/egg free pasta dough and filling




More Ravioli Sauce Recipes | Ravioli Dough RecipesRavioli Filling Recipes   |   Other Sauce Recipes



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions


Main equipment required to make this recipe


Measuring Scales


Wooden or Plastic Spoon


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