In a medium-size bowl toss the cheeses with the cornstarch. In a medium-size heavy-bottomed saucepan cook the red pepper in the butter over medium heat 2 to 3 minutes. Add the broth and milk and heat until barely simmering. Stir in the lemon juice. Add the cheese, 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 an enamel or ceramic fondue pot and keep warm over a fondue burner. Serve immediately.
Makes 14 servings. Prep time: 10 minutes. Cook time: 10 minutes.
For dipping: Assorted filled ravioli prepared according to package directions, drained