Rose Ravioli with Erzurum Chechil Cheese Sauce
Materials
500 g Rose Ravioli
20 g Stuffed Peanuts (1 pack)
1 tablespoon of Olive Oil
1 tablespoon of Butter
1 coffee cup Panko (Bread Crumbs)
3 pinches Fresh Parsley (finely chopped)
Salt
Black pepper
Fabrication
1- Put olive oil and butter in the pan and roast the pine nuts. Add bread crumbs and parsley to the roasted peanuts and mix. Season with salt and pepper and place in a bowl.
2- Add water and salt to the pot, boil the rose dumplings for 8 minutes and drain.
3- Put the boiled ravioli in the baking dish, add cheese sauce on top, add bread crumbs on top, bake in the oven preheated to 200 degrees for about 15 minutes until golden brown and serve.
Erzurum Chechil Cheese Sauce
100 ml Chicken Broth (1 glass of tea)
200 ml Whole Milk (1 cup)
150 g Chechil Cheese
60 g Cream Cheese (2 tablespoons)
1 tablespoon Coconut
1 teaspoon of Ground Red Pepper
Fabrication
Boil chicken broth, milk, cheddar cheese and cream cheese in a pan over medium heat until the sauce thickens. Add coconut and red pepper and remove from the stove.
For Contact and Information:
Zümrütevler Mahallesi, Seher Sk. No:8/3 Maltepe - Istanbul
0216 441 80 60
0532 156 40 40