Ravioli with gorgonzola sauce
Ravioli with leek, tomato sauce, gorgonzola and parsley.
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.
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