Cheese pasta

Ravioli with four cheese sauce 

 SERVES 4

 INGREDIENTS

350g ravioli
50g (1/4 cup) butter
50g (1/4 cup) plain flour
450ml (2 cups) milk
50g Parmesan cheese
50g Edam cheese
50g Gruyere cheese
50g fontina cheese
Salt and freshly ground black pepper
Chopped fresh flat leaf parsley, to garnish

METHOD

1.  Cook the pasta following the instructions on the packet.

2.  Melt the butter in a saucepan, stir in the flour and cook for 2 minutes, stirring occasionally.

3.  Gradually stir in the milk until well blended.

4.  Bring the milk slowly to the boil, stirring constantly until thickened.

5.  Grate the cheeses and stir them into the sauce. Stir until they are just beginning to melt. Remove from the heat and season.

6.  Drain the pasta thoroughly and turn it into a large serving bowl. Pour over the sauce and toss to coat. Serve immediately, garnished with the chopped fresh parsley.

 COOK'S TIP: If you cannot find all of the above cheeses, simply substitute your favourites.