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!