Pair this dish with a salad for a fun, festive dinner or serve it as a unique appetizer at any party. It's also a great dip with chunks of our crusty Artisan breads.
|(2) 8.8-oz pkgs Bertagni Ravioli (in our Dairy department)|
|Vera Jane's Extra-Virgin Olive Oil|
|2 cups Jarlsberg cheese, shredded|
|2 cups Gruyère cheese, shredded|
|¼ cup Parmigiano-Reggiano cheese, grated|
|2½ Tbsp cornstarch|
|1 cup red bell pepper, finely diced|
|2 Tbsp butter|
|1 cup vegetable broth|
|1 cup milk|
|¼ cup lemon juice|
|2 Tbsp fresh dill, chopped|
|1/8 tsp ground nutmeg|
|Sea salt and ground white pepper to taste|
Prepare ravioli according to package directions, drain, toss with olive oil (to prevent sticking) and keep warm.
In a medium bowl, toss all cheeses with the cornstarch. In a medium-sized saucepan, cook the red pepper in the butter over medium heat for 2 to 3 minutes. Add the broth and milk, and heat until barely simmering. Stir in the lemon juice. Add the cheese and cornstarch mixture, a handful at a time, stirring until the cheese is melted before adding more.
When all the cheese has been added, stir in the dill, nutmeg, salt, and pepper. Transfer fondue to a fondue pot or chafing dish. Use as dip with assorted ravioli.
Makes 12 servings
Per serving: 331 calories; 19g total fat; 10g saturated fat; 81mg cholesterol; 445mg sodium; 23g total carbohydrates; 18g protein;