Basil and Garlic Cream Sauce

This sauce makes you want to close your eyes and pretend you are in a beautiful and expensive Italian restaurant somewhere in Italy.  You smell garlic, basil, sweet cream, and white wine.  Heaven in a pan!

This sauce is so easy to make, it just takes some patience.  I serve it over fresh store bought ravioli.  The flavor of the ravioli should go with garlic and basil, so feel free to experiment.  I especially like it on a sundried tomato and artichoke ravioli.  Enjoy!

Basil and Garlic Cream Sauce  (for Two)
10 basil leaves (You can use a few more if you want a stronger basil flavor.)
2 cloves garlic
1/3 c white wine
1 c heavy whipping cream
2 tbsp cold butter
salt and pepper to taste

In a blender, food processor, or using one of those small "boat motor" blenders, puree the basil, garlic, and wine until the basil and garlic is smooth.

Pour basil mixture into a small sauce pan along with the cream.  Turn the heat on low and let the mixture reduce by about 1/3, stirring occasionally.  This is where the patience comes in because this should take about 30-40 minutes.  Don't turn the heat up to speed up the process.  Let it simmer.  Let the flavors mingle.  Play on facebook while you wait.

When the sauce is reduced, remove it from the heat and let it set for a few minutes.  Then whisk in one tablespoon of butter at a time, letting the sauce absorb the butter before you add the next tablespoon.  Adding the cold butter a little at a time will allow the butter to be incorporated into the sauce without it separating into sauce and fat.  At this point, taste the sauce and add salt and pepper as you feel is needed. 

Pour sauce over cooked ravioli and savor the experience!  Enjoy!