Ravioli with Fontina are a tasty first course that combines the delicate flavor of fresh pasta with the intense flavor of Fontina cheese. The aroma of butter and the creamy egg yolk complete this delicacy that will conquer the palate of all lovers of Italian cuisine.
Cut the Fontina into small cubes and place it in a bowl with the milk for about 2 hours; pour into a saucepan and melt, add the butter, the pepper and the egg yolk, and stir until you obtain a smooth cream.
Cook the ravioli al dente in boiling salted water, dress them with the sauce obtained and serve very hot.
Rolling pin
Ravioli stamp
Store leftover ravioli in an airtight container in the refrigerator for up to 2 days.
Ravioli with Fontina are a typical dish of Italian cuisine, particularly widespread in Piedmont.
Italia, Piemonte
| Energy (kcal) | 294.54 |
| Carbohydrates (g) | 29.76 |
| of which Sugars (g) | 3.99 |
| Fat (g) | 13.65 |
| of which Saturates (g) | 7.79 |
| Protein (g) | 14.71 |
| Fiber (g) | 0.62 |
| Sale (g) | 0.48 |
