21.   Add cream and cook over high heat until thick enough to coat a spoon.

22.   Add cream and reduce by half.

23.   Add cream and simmer until it is reduced by half.

24.   Add the cream and bring to a boil, stirring constantly.

25.   Add the cream and butter and mix thoroughly, thinning with a bit of the reserved cooking water if necessary to reach desired consistency.

26.   Add the cream, mix until smooth, cover and refrigerate overnight.

27.   Add the cream.

28.   Add whipped cream to ricotta mixture and mix well.

29.   Add cream and season with salt and pepper.

30.   Add cream to the pan juices and bring to a boil over medium-high heat.