PASTA SOUFFLE

PASTA SOUFFLE

3 dozen ravioli of your choice
4 tablespoons butter
4 tablespoons flour
3 cups milk
Salt and pepper, to taste
4 large California Fresh Eggs, separated
1 cup shredded Swiss cheese

  1. Preheat oven to 400º. Cook the ravioli in boiling water until barely done and still firm. Drain, rinse and drain again.

  2. Melt butter in small saucepan. Add flour and stir until smooth. Add milk salt and pepper and cook over medium heat until thickened. Add egg yolks and Swiss cheese to sauce and mix well. Whip the egg whites into peaks and fold into the sauce. Place ravioli in soufflé dish and pour sauce over. Fold together gently. Bake 45 minutes.