Roasted Garlic Alfredo Sauce
Makes about 2 cups
1 head of garlic
6 tablespoons unsalted butter
1 3/4 cup heavy cream
1 1/4 cup freshly grated Parmesan cheese
salt to taste
1/2 teaspoon freshly ground black pepper
2 teaspoons flour mixed with 1 tablespoon heavy cream
To Roast the Garlic:
Preheat the oven to 400 degrees F.
To roast a whole head of garlic, peel the outer skin off, leaving the skin on the individual cloves.
Cut 1/4 to 1/2-inch off the tops off of the cloves with a sharp knife so that you can see the individual cloves.
Place on a piece of tin foil, rub with a little olive oil, and wrap the foil up tight
Bake for 30 minutes, or until cloves are tender when lightly squeezed. Set aside to cool enough to be handled
To Make the Alfredo Sauce:
Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl.
With a fork, mash the cloves.
In a small saucepan, on low to medium heat, melt the butter.
Add the cream and roasted garlic, and heat to very warm, but DO NOT boil.
Mix the Parmesan cheese, salt and pepper, whisking constantly until cheese has melted.
Mix in the cream/flour mixture, stirring and heating until mixture thickens.
Remove from heat and serve over pasta or ravioli