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shain

shain

13 hours ago, TicTac said:

Seconded & Third'd!!

 

I have made ravioli with a similar filling before, the idea of a bechemel (curious to hear your method) on top of it, oh so decadent!

 

 

 

It does work well in ravioli, especially with butter and sage, though I'll skip the cheeses in the filling. 

I can't claim much originality with the bachemel, I simply add the grated cheese to it so that it will melt, then cover the cannelloni and bake. It provides moisture to cook the pasta and since the filling is relatively lean, it does not end up heavy, although a garlicky, creamy and cheesy sauce is definitely decadent. 

shain

shain

10 hours ago, TicTac said:

Seconded & Third'd!!

 

I have made ravioli with a similar filling before, the idea of a bechemel (curious to hear your method) on top of it, oh so decadent!

 

 

 

It does work well in ravioli, especially with butter and sage, though I I'll skip the cheeses in the filling. 

I can't claim much originality with the bachemel, I simply add the grated cheese to it so that it will melt, then cover the cannelloni and bake. It provides moisture to cook the pasta and since the filling is relatively lean, it does not end up heavy, although a garlicky, creamy and cheesy sauce is definitely decadent. 

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