Conticoco-style cheese and pepper raviolacci



Time of preparation:

40 min


4 people


– 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


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.

More Fontaneto recipes

The real rough pasta can be recognized to the touch, to the sight and tasting.

The I.P.I.Lar processing method (acronym for Hydration, Pre-dough, Dough, Adjustable Automatic Lamination) is the most innovative system in the world for pasta processing. Thanks to a totally cold production process that eliminates mechanical stress, it preserves the qualities of the raw materials intact.
The result is a rough, elastic pastry with the unmistakable aroma of hand-knitted dough.

It fully preserves the qualities of the proteins

Keeps products fresh for over 30 days without pasteurization

It guarantees the perfect integrity of the starches

It allows uniform cooking on both the external and internal surfaces