Four Cheese Ravioli with Sharp Cheddar and Bacon
In Italy the term cream cheese is not well recognized and rather this type of cheese is referred to as 'Philadelphia Cheese' named after the well-known US brand.
Ingredients
- 40 ravioli
- ½ lb Butter,
- 1 qt Half and Half
- 1 lb sharp cheddar cheese (shredded)
- 1 Tbsp cream cheese
- 1 onion (whole)
- TT Cayenne pepper
- 1 ea bay leaf
- 8 strips bacon (diced)
- TT salt and white pepper
- ¼ cup flour
- TT parmesan cheese
Directions
Render bacon, remove from fat and reserve. Use bacon fat and flour to make a roux., While heating on low heat, steep onion, bay leaf and cayenne pepper in half and half. Allow simmering briefly, then remove aromatics and thicken sauce with some of the roux. Slowly incorporate cheddar and cream cheese. Season, adjust consistency and plate with reserved bacon and parmesan cheese.
