Fried Artichoke and Spinach Ravioli with Gruyere cheese fondue
INGREDIENTS
- 7 pieces Artichoke Spinach Ravioli
- 2 tsp flour
- 2 tsp butter
- 0.5 cup milk
- 3 oz. Gruyere cheese, grated
- 0.5 oz. Parmigiano Reggiano, grated
- Parsley
METHOD
In a pot, combine the flour and 2 teaspoons of butter. Cook for about 2 minutes then whisk in the milk. Turn the heat to low and add the gruyere cheese, stirring just until melted. Fry the ravioli in sunflower oil at 350° for about 2 minutes or until golden brown. Season with salt, Parmigiano Reggiano and parsley. Serve with Gruyere fondue. Buon Appetito!
INGREDIENTS
SERVINGS
-
+
- 7 pieces Artichoke Spinach Ravioli
- 2 tsp flour
- 2 tsp butter
- 0.5 cup milk
- 3 oz. Gruyere cheese, grated
- 0.5 oz. Parmigiano Reggiano, grated
- - Parsley
METHOD
In a pot, combine the flour and 2 teaspoons of butter. Cook for about 2 minutes then whisk in the milk. Turn the heat to low and add the gruyere cheese, stirring just until melted. Fry the ravioli in sunflower oil at 350° for about 2 minutes or until golden brown. Season with salt, Parmigiano Reggiano and parsley. Serve with Gruyere fondue. Buon Appetito!