Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce

Name: Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce
Yield: 2-4 servings
Ingredients: 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

Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce was pinched from <a href="http://www.keyingredient.com/recipes/408498497/lemon-basil-ricotta-stuffed-shells-in-a-champagne-cream-sauce/" target="_blank">www.keyingredient.com.</a>

INGREDIENTS

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½ cups Lemon Basil Ricotta

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1 cup Pecorino Romano, grated on the largest holes of a box grater

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3 tablespoons of Butter

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3 tablespoons All-Purpose Flour

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1 clove of Garlic

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¾ cup Champagne

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½ cup Heavy Cream

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Kosher Salt and Black Pepper to taste

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