Mezzelune with creamy cheese sauce

Preparation time: 20 minutes

Difficulty: easy

Ingredients (per 3-4 servings):


In a pan, gently stew the shallot with the butter and blend the mixture with the milk. Put the sauce on a low heat, add a handful of grated parmesan and one of Emmenthal, stirring constantly. Cook aside the Mezzelune, then drain them a little before cooking is complete and pour them into the pan with the sauce, stirring until everything is perfectly mixed.

Consigli per la cottura:

Pour the Tortellini/Ravioli into slightly salted water (2.5 liters of water and 25 g of salt per 250 g of product) just before it starts boiling. Cook for about 14 minutes. Drain slowly and add the dressing, preferably by sautéing it in a pan for a couple of minutes, until you reach the desired consistency.