Pesto Mascarpone Sauce

I went to Angelo’s and Vinci’s in Fullerton, CA for one of my good friend’s birthday celebration.  The restaurant was nicely decorated with all kinds of Italian decorations including the elevated ceiling.  They even have Venetian clowns on a wire across the room, certainly sets a festive mood.  I ordered “Romeo and Juliet” from their specialty menu.  This dish has two kinds of ravioli, Mezzaluna and Tortellini, in a pesto cream sauce.  It was extremely flavorful.  I’d certainly go back again!!!

Ingredients

Bacon, cut into chunks               ¼ cup

All purpose flour                         1 teaspoon

Pesto sauce                                 ¼ cup

Mascarpone cream cheese          ¼ cup

Milk                                              1 cup

Water                                          ½ cup

Salt and pepper to taste        

Directions

1. Heat up a sauce pan, place the bacon chunks to sauté, until most of the fat is out.  Place a paper towel into the frying pan to absorb most of the oil, then add the flour into the bacon to cook, around 1-2 more minutes.

2. Then add the pesto sauce and mascarpone cheese, stir to blend, then slowly stir in the milk and water.  Don’t add the liquid too fast or else it will be separated. 

3. Add salt and ground black pepper to taste, then scoop sauce over cooked ravioli or pasta.  Can also be served with additional meat and vegetables.  The Ravioli dish pictured above has chopped roasted chicken breast, buttered Brussels sprouts, fresh chopped tomato, and herbed cheese sprinkle. 

Serving: 2-4

Romeo and Juliet