Cheese Ravioli (Ravioloni al Formaggio)
Instructions
Boil the ravioli al dente.
Melt the gorgonzola and fontina cheese with butter and a little milk and mix the sauce.
Drizzle with the ravioli mixture and pass them to bake in the oven.
Ingredients and dosing for 4 persons
- 350 g of pasta ravioli type of lean
- 50 g of gorgonzola cheese
- 50 g of fontina cheese
- 1 walnut butter
- Little of milk
- 1/2 cup of soft bechamel