The fontina ravioli
Instructions
Cut the fontina cheese into cubes and place in a bowl with milk for about 2 hours; pour into a saucepan and melt, then add the butter, the pepper, the egg yolk and stir until a smooth cream.
Cook the ravioli al dente in boiling salted water, toss with the sauce and serve hot.
Ingredients and dosing for 4 persons
- 500 g of type pasta dumplings
- 300 g of fontina cheese
- 50 g of butter
- 50 cl of milk
- 1 egg yolk
- Salt
- Pepper