Mascarpone Cream Sauce

Need a sauce for a delicate lobster ravioli? Here's your sauce! This sauce can also be used for mushroom or butternut ravioli's with equal success. This sauce is definitely not for dieters, but shines at a formal Italian dinner where calorie counting is not heeded. Make sure you use a good parmasen cheese (not something out of a box). A nice Sauvignon Blanc is a great accompaniment to this sauce.

• Ready In: 10 mins
• Serves: 6-8
• Yields: 1 1/2 cups

Ingredients

• 1  cup mascarpone cheese
• 2  ounces butter
• 1⁄2 cup  grated parmesan cheese
• 1⁄4 teaspoon  fresh grated nutmeg
•  heavy cream (as needed)
•  white pepper

Directions

1. Melt butter in a suce pan over medium heat.
2. Add mascarpone cheese into pan after butter has melted, and stir until the mascarpone has all melted.
3. Add the parmasean cheese at once and stir to mix off the heat (the sauce will clump up if it gets too hot with the parmasean added).
4. Stir in the nutmeg.
5. If needed, adjust the sauce's thickness with heavy cream.
6. Season to taste with pepper.