Filter
Reset
Sort ByRelevance
MAIL8D
Ravioli with gorgonzola sauce
Ravioli with leek, tomato sauce, gorgonzola and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Heat the oil in the frying pan and fry the shallot, leek and tarragon for 5 min. On medium heat. Stir frequently.
-
Add the tomato sauce and crumble 2/3 of the gorgonzola over it. Heat for 5 minutes. Season with pepper and salt.
-
Meanwhile, when the water is boiling, add the ravioli and possibly salt and cook for 4 minutes until al dente.
-
Meanwhile, cut the parsley fine.
-
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.
Blogs that might be interesting
-
20 minMain dishoil, shallot, fresh ginger, cayenne pepper, orange, lemon, cranberry compote, Red port, mustard, deer steak, fresh thyme,grilled game steak with cranberry port sauce and fried thyme
-
50 minMain dishbroccoli bunch, spelled flour or wholemeal flour, low-fat quark, egg, red pointed pepper, can of tomato paste, Leerdammer Lightlife cheese,broccoli-paprika slice of cottage cheese dough
-
30 minMain dishvegetarian balls, celeriac, Red pepper, potatoes, sunflower oil, semi-skimmed milk, consciously light olive oil,celeriac stew with balls
-
30 minMain dishbasmati rice, traditional olive oil, lean ground beef, picadillo, chiliflakes, garlic, kidney beans in pot, espresso stick, water, fresh Mexican stir-fry vegetable, peeled canned tomatoes, ketjapmarinademanis, parsley,chili con carne with coffee twist
Nutrition
735Calories
Sodium0% DV2.405mg
Fat51% DV33g
Protein62% DV31g
Carbs24% DV73g
Fiber40% DV10g
Loved it