Prepare the bechamel sauce as the container says (it can be made home) and when taking it to the fire add the cream of milk and the cheese chopped very small, cook until the sauce is prompt, after approximately 3 minutes lift the boil.
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Ingredients to make raviols with cheese and bacon bechamel sauce: |
| P/ 4 people :: 200 ravioli (or any other stuffed paste or not) 200 grs. Smoked bacon cut into slices 300 grs. Quartirolo 50 grs cheese. Parmesan cheese grated 5 ciboulette 1 on white sauce 1/2 lt. of milk 250 cc. of milk cream (cream) salt pepper to taste |
Ingredients to make raviols with cheese and bacon bechamel sauce:
2. Pepper the sauce.
3. Boil the pasta in water and salt and put it in a roasting.
4. Pour the sauce on top and add the well-small chopped bacon on top and grated cheese, gratin in the oven and to serve the ciboulette and the prejil and sprinkle it.
5. Serve very hot.
6. The bacon can be supplanted by a lean ham to avoid an extra calorie.
