Recipe for Creamy and Delicious Fontina Ravioli
Creamy and delicious Fontina cheese ravioli are made with fresh pasta and a creamy sauce of melted Fontina cheese, butter, and egg yolk. A flavorful and quick recipe, perfect for a special lunch or dinner.
Instructions
- Start by cutting the Fontina cheese into small cubes and placing it in a bowl with the milk for about 2 hours to soften.
- After 2 hours, transfer the Fontina and milk to a saucepan and melt over gentle heat, stirring gently.
- Add the diced butter to the saucepan with the melted Fontina, a pinch of pepper to taste, and mix the ingredients well.
- Carefully incorporate the egg yolk into the sauce, continuing to stir until it becomes a smooth and creamy consistency.
- Meanwhile, bring a pot of salted water to a boil and cook the ravioli until they are al dente.
- Carefully drain the ravioli and transfer them to the saucepan with the Fontina sauce, gently stirring to coat them evenly.
- Serve the ravioli hot, optionally garnished with a sprinkle of freshly ground pepper or aromatic herbs.
Notes
For a special touch and richer flavor, add some grated nutmeg to the sauce and garnish the dishes with freshly fried sage leaves in butter until crispy before serving.