Ravioli de arroz con toma al timo, cialda integral y salsa allo zafferano

Sciogliete il burro con la harina ottenendo il roux, poi une il latte e cuocete la besciamella. Unite la toma al timo grattugiata e mescolate in modo che si sciolga, ma state decisamente al di sotto della temperatura del bollore. Regolate di sale e pepe, lasciate intiepidire, poi raccogliete in una tasca da pasticciere.

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