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Ravioli with gorgonzola sauce
Ravioli with leek, tomato sauce, gorgonzola and parsley.
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Ingredients
Directions
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Bring a pan of water to the boil. Meanwhile, peel the shallots and cut into thin rings. Clean the leek, wash and cut into thin rings.
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Heat the oil in the frying pan and fry the shallot, leek and tarragon for 5 min. On medium heat. Stir frequently.
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Add the tomato sauce and crumble 2/3 of the gorgonzola over it. Heat for 5 minutes. Season with pepper and salt.
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Meanwhile, when the water is boiling, add the ravioli and possibly salt and cook for 4 minutes until al dente.
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Meanwhile, cut the parsley fine.
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Drain the pasta and spread over the plates. Divide the sauce over it and crumble the rest of the gorgonzola over it. Sprinkle with the parsley.
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Nutrition
735Calories
Sodium0% DV2.405mg
Fat51% DV33g
Protein62% DV31g
Carbs24% DV73g
Fiber40% DV10g
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