PULLED PORK RAVIOLI, CHEDDAR CHEESE SAUCE AND SCALLIONS

  • 15
  • Medium

PULLED PORK RAVIOLI, CHEDDAR CHEESE SAUCE AND SCALLIONS

  • 15
  • Medium
PULLED PORK RAVIOLI, CHEDDAR CHEESE SAUCE AND SCALLIONS

INGREDIENTS

  • 1 package Giovanni Rana Pulled Pork Ravioli
  • 30 g unsalted butter 
  • 30 g all-purpose flour
  • 250 ml whole milk
  • 430 g shredded sharp Cheddar cheese
  • 0.25 tsp ground mustard optional
  • 30 g scallions, 1/8 inch bias cut
  • Salt

START COOKING

In a small pot melt butter on low heat. Whisk in flour and stir until well dispersed.
Slowly whisk in milk always stirring and bring to a simmer.
Add cheddar and seasoning. Cook on low until cheddar is melted completely. Do not boil, to prevent sauce from separating or scorching.
Cook ravioli according to packaging instructions.
Strain ravioli and gently toss in the sauce. Garnish with fresh scallions.

Pulled Pork Ravioli

INGREDIENTS

portions
- +
  • 1 package Giovanni Rana Pulled Pork Ravioli
  • 30 g unsalted butter 
  • 30 g all-purpose flour
  • 250 ml whole milk
  • 430 g shredded sharp Cheddar cheese
  • 0.25 tsp ground mustard optional
  • 30 g scallions, 1/8 inch bias cut
  • - Salt

START COOKING

In a small pot melt butter on low heat. Whisk in flour and stir until well dispersed.
Slowly whisk in milk always stirring and bring to a simmer.
Add cheddar and seasoning. Cook on low until cheddar is melted completely. Do not boil, to prevent sauce from separating or scorching.
Cook ravioli according to packaging instructions.
Strain ravioli and gently toss in the sauce. Garnish with fresh scallions.