Fontina Ravioli with Porcini Sauce (printer friendly) For the ravioli: 1/4 pound Fontina Val D Aosta milk, enough to cover the fontina 1 recipe of pasta dough (see "Â Smoked Black Cod Ravioli" recipe in pasta section) Porcini mushroom sauce (see "Fettucine with Porcini Mushroom Sauce" recipe in pasta section) 1. Soak the Fontina in milk overnight. 2. Make pasta dough. When dough is resting, drain the Fontina, and heat in a bain marie until completely melted. 3. Roll out pasta dough and form ravioli, filling each rav with about 1 tablespoon of the melted cheese. 4. Make mushroom sauce. 5. When ready to serve, blanch in salted boiling water until al dente, remove with a slotted spoon, then toss gently with mushroom sauce. |