Prepare a white roux with butter and flour. Bring the milk to the boil and prepare the bechamel sauce. Season with salt, pepper and nutmeg. Shell the walnuts, separating them into even pieces, and roast them at 190°C for 5 minutes in the oven on a greaseproof paper-lined baking tray. Chop them up and add them to the bechamel, whilst keeping about ¼ of them aside. Add half a teaspoon of honey and the finely chopped rosemary. Cook the raviolacci in boiling salted water. Once cooked, toss them with the bechamel sauce and grated Parmigiano. Serve and decorate the dish with honey and chopped walnuts. Sprinkle the raviolacci with more Parmigiano, chopped walnuts and chopped rosemary.
Conticoco-style cheese and pepper raviolacci
Difficulty:
Easy
Time of preparation:
40 min
Doses:
4 people
Ingredients
– 400 g cheese and pepper raviolacci
– Fontaneto
– 400 ml milk
– 54 g butter
– 39 g flour
– 16 walnuts
– 2 tsp of chestnut honey
– 40 g Parmigiano Reggiano cheese
– Rosemary to taste
– Salt to taste
– Pepper to taste
– Nutmeg to taste
– Fontaneto
– 400 ml milk
– 54 g butter
– 39 g flour
– 16 walnuts
– 2 tsp of chestnut honey
– 40 g Parmigiano Reggiano cheese
– Rosemary to taste
– Salt to taste
– Pepper to taste
– Nutmeg to taste
Preparation
