To-Die-For Four Cheese Sauce For My Ravioli

The last week or so was a very sick and tiring one. Literally. I was sick throughout most days and hence very, very tired. It all started over the weekend and I almost had to forego my long-awaited circus show (Kurios, Cirque du Soleil) last Saturday (but no!). I decided to force myself to go to sleep earlier on most nights last week and fortunately, the bad bout of flu which lasted for quite a while was finally able to go off at the end of the week.

Perhaps the little one saw how ill I was and decided to be nice and all grown up. On the 5th of July (note that this was a day after Independence Day), he finally decided to sleep all by himself in his bedroom. No stomping over in the middle of the night, no more squeezing in between me and the guy, no more worries about getting woken up or kicked by the bed monster. This little guy, who turned four three months ago, suddenly could sleep through the night in his room. I am still in awe. What happened?

It’s a happy discovery for all of us in this small family, one that marks a new milestone in the little one’s life though I must say I still miss having him sleep by my side. This boy is growing up way too fast.

And so to congratulate him on becoming a big boy, I decided to bring him out on a date to play to his heart’s content at the Children’s Biennale, at the National Gallery. Not forgetting his favourite cheese ravioli which I cooked for him over the weekend because he loves his cheese and pasta so much. Admittedly, there wasn’t time to make these ravioli from scratch this time using flour and egg, but it’s effortful enough (I hope) to tell both the big and small guys that I love them lots and I hope they would enjoy this plate of cheesy delight as much as I do.


  • Fresh ravioli (with spinach and pesto): 350g
  • Butter: 50g (1/4 cup)
  • Plain flour: 50g (1/4 cup)
  • Milk: 450ml (2 cups)
  • Parmesan cheese: 50g (grated) + extra
  • Edam cheese: 50g (grated or sliced)
  • Gruyere cheese: 50g (grated)
  • Fontina cheese: 50g (grated)
  • Salt: 1 tsp
  • Ground blackpepper: to taste
  • English parsley: 1 stalk, finely chopped


  1. Cook the fresh ravioli for 2min (or according to instructions). Drain and scoop into 3 serving bowls.
  2. Heat butter in a saucepan. Stir in flour and cook 2min, stirring continuously.
  3. Stir in milk till well-blended. Bring to a boil.
  4. Add in cheeses and stir till beginning to melt.
  5. Add in salt and ground blackpepper to taste.
  6. Pour cheese sauce over ravioli in bowls. Toss to coat evenly.
  7. Garnish with parsley and extra parmesan to serve.


  • Substitute any of the above cheeses with your favourite ones if you are unable to find those listed here. One of my definite must-haves is gruyere cheese!
  • Try to find raviolis that are light tasting (e.g. with spinach and pesto fillings) so that it helps to bring out the fragrance and tastefulness in the cheeses.

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