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Lemon-Basil Ricotta Stuffed Shells in a Champagne Cream Sauce

kept byaroseo

1 box Jumbo Shells, you won't use them all but some may break in the cooking process
1-1/2 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
3/4 cup Champagne
1/2 cup Heavy Cream
Kosher Salt and Black Pepper to taste



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