Homemade Three-Cheese Ravioli With Red Sauce
/For those curious about how to make homemade ravioli: Pasta from scratch takes time to make, but it’s oh-so worth it in the end. The whole family will love this homemade three-cheese ravioli.
Read MoreFor those curious about how to make homemade ravioli: Pasta from scratch takes time to make, but it’s oh-so worth it in the end. The whole family will love this homemade three-cheese ravioli.
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Read MoreStart to finish: 20 minutes
Impresses: A crowd
Ingredients
8 ounces sharp cheddar cheese, shredded
6 ounces fontina cheese, shredded
4 ounces Gruyere, shredded
1½ teaspoons cornstarch
4 tablespoons salted butter
½ white onion, diced
3 garlic cloves, minced
1 tablespoon all-purpose flour
4 ounces cream cheese, softened
12 ounces beer, a lager preferred, such as an Oktoberfest or Pilsner
¾ cup heavy cream
Kosher salt, to taste
Paprika, for serving
Green onions, sliced, for serving
Soft pretzels, for serving
Method
Place a 12-inch cast-iron skillet over medium-high heat on the grill. Allow the pan to heat 5–7 minutes. While the pan heats, toss the cheddar, fontina and Gruyere with the cornstarch and set aside.
When the pan is hot, add the butter and onion. Stir to coat, cooking the onions for 3 minutes, or until softened. Stir in the garlic and cook until fragrant, about 1 minute. Add the flour and stir to combine, cooking for another minute.
Add the cream cheese and stir vigorously until melted and smooth; mixture will be thick. Whisk in the beer until smooth and well-combined. Add the cheeses and heavy cream. Move pan to indirect heat, and stir until dip is smooth. Taste and add kosher salt as needed.
Remove pan from heat and sprinkle with paprika and sliced green onions to serve.
Notes: Heat the pre-made soft pretzels on the grill. Brush the pretzels with melted butter, sprinkle with salt and place over direct high heat for 2–3 minutes, or until warmed through.
A food magazine celebration dairy and those who make it.