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  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 cup shredded Pecorino Romano cheese
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • 1 (12-ounce) package frozen cheese ravioli
  • 1/2 cup diced bacon
  • 8 ounces roasted turkey breast, diced
  • Freshly ground black pepper
  • 1/4 cup cherry tomatoes, cut into halves
  • 2 teaspoons shredded Pecorino Romano cheese
  • 1 teaspoon paprika
  • 1 tablespoon chopped parsley
  • 4 slices grilled baguette


  1. To prepare sauce, melt butter in a medium saucepan over medium-low heat. Whisk in flour until combined. Cook about 2 minutes. Whisk in milk. Increase heat to medium and simmer 2 to 3 minutes. Remove from heat and stir in cheese. Add salt and pepper.
  2.  To prepare ravioli, cook according to package directions. Drain.
  3.  Heat a sauté pan. Add bacon and turkey. Cook until bacon is crisp. Add ravioli and cook 1 minute. Add Mornay Sauce and pepper. Fold in tomatoes just before serving.
  4.  Divide ravioli and sauce among 4 serving plates. Sprinkle cheese, paprika and parsley on top sprinkles. Serve immediately with a baguette on the side.
Recipe by Chef Laurent Geroli, The Brown Hotel

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The recipe was originally published as Hot Brown Ravioli on

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