Serves 6 generously
Ingredients
2 cups milk
½ stick (4 tablespoons) butter or margarine
½ cube chicken or vegetable bouillon
½ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon pepper
1-2 tablespoons cornstarch (in cold water)
¼ cup grated Romano cheese
Fresh herbs or spices
Directions
Add milk, butter, and crumbled chicken/vegetable bouillon cube to a saucepan. Stirring often over medium flame, add granulated garlic, salt, and pepper. Bring mixture to a boil then reduce heat and add cornstarch solution to reach the desired thickness. Add grated cheese, stirring constantly, and remove from heat. Chop a few sprigs of fresh oregano into sauce and serve over feta and black olive ravioli. Or, add finely chopped fresh basil or Italian flat-leaf parsley and serve with spinach-ricotta ravioli.