LEMON-BASIL RICOTTA STUFFED SHELLS IN A CHAMPAGNE CREAM SAUCE

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce image

Provided by @MakeItYours

Number Of Ingredients 8

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½ cups Lemon Basil Ricotta
1 cup Pecorino Romano, grated on the largest holes of a box grater
3 tablespoons of Butter
3 tablespoons All-Purpose Flour
1 clove of Garlic
¾ cup Champagne
½ cup Heavy Cream
Kosher Salt and Black Pepper to taste

Steps:

Butter a large {or two small} baking dish and 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 dishes. Discard or save any unused shells for another purpose.
In a small sauce pan melt three tablespoons of butter, once melted press {or finely minced} 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 whisk while you pour in the heavy cream. Let bubble {still whisking} until slightly thick 1-2 minutes. Add some fresh ground black pepper, then remove and pour evenly over the stuffed shells.
Place in a preheated 350 degree oven and bake until the cheese has melted and the sauce is bubbly. About 20-25 minutes.