Butternut Squash Ravioli with Roquefort Fondue, Walnuts and Amaretto Cookies
The filling of this ravioli described as 'mantanova style' is characterized by the Italian city of Mantova in the northern region of Lombardy which was well known in Italian history as a hub for art, music and culture.
½ lb Roquefort
1 oz butter
2 egg yolks
3 ½ oz whole milk
TT salt and white pepper
½ cup walnuts (crumbled)
½ cap amaretto cookies (crumbled)
TT fresh berries
Cut roquefort in thin strips then cover with milk and let it rest for 1 hour. Strain cheese, then place in a metal bowl with butter. Place bowl on a pot with simmering water and melt. When cheese is completely melted add egg yolks and stir until fondue has a velvety look then season. Keep warm and adjust fondue density with warm milk if needed. Spoon fondue on the bottom of a baking dish then arrange ravioli on top and cover with more sauce. Broil until cheese just starts bubbling on top. Remove ravioli from the oven, sprinkle with walnuts and amaretto cookies then bake for few minutes longer. Garnish with fresh seasonal berries.
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