Ravioli with four-cheese sauce

This ravioli dish has a smooth extra-cheesy sauce that coats the pasta very evenly. If you cannot find all of the cheeses, simply substitute your favourites. The aim is to have a total quantity of 225 g cheese and to include Parmesan in the selection. Always buy Parmesan in the piece and grate it yourself. Using the ready grated cheese may save time, but the flavour will not be as good. Here are used Parmesan (fragrant and tangy), Edam (sweet, slightly nutty), Gruyère (nutty, slightly sweet) and Fontina (delicate, good for desserts) cheese. You may like to try to use a different combination, with cheeses such as Gauda, Cheddar, Red Leicester or Wensleydale. Most cheeses are available all year round, but a few traditionally-made cheeses, such as Gruyère, have a season when they are considered to be at their best. If possible, it’s best to buy cheeses from a specialist who stores their stock well and will be able to suggest which cheese will be best for your purpose. Specialist suppliers will also allow you to taste a range of cheeses before purchase.

Ingredients:

350 g dried ravioli

50 g butter

50 g plain flour

450 ml milk

50 g Parmesan cheese, grated

50 g Edam cheese, grated

50 g Gruyère cheese, grated

50 g Fontina cheese, grated

salt and ground black pepper

chopped fresh flat leaf parsley, to garnish

1 small spring onion (chopped only a green part), to garnish (optional)

cheese ravioli

Preparation:

Cook the pasta in a large pan of lightly salted boiling water for 10 – 12 minutes.

Meanwhile, melt the butter in a medium pan, stir in the flour and cook for 2 minutes, stirring.

Gradually stir in the milk until well blended, being careful to avoid any lumps forming. Bring the milk to the boil over a low heat, stirring constantly until thickened.

Stir in cheeses into the sauce until they are just beginning to melt. remove the sauce from the heat  and season with salt and pepper.

Drain the pasta thoroughly and turn it into a large warmed serving bowl. Pour over the sauce and toss to coat. Serve immediately, garnished with the chopped fresh parsley and chopped spring onion green part.

 

SHARE