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
-
40 minMain dishpork tenderloin, pistachios, fresh parsley, fresh thyme, dried Provençal herbs, nut oil, peanut oil, butter, liquid baking product, honey, White wine,pork tenderloin with pistachio and garden herbs
-
40 minMain dishceleriac, crumbly potatoes, olive oil, onion, garlic, beef broth, fresh parsley, Jambon d'Ardenne, pepper,celeriac soup with rye bread with ham and pâté
-
15 minMain dishMacaroni, traditional olive oil, Italian stir-fry mix, smoked chicken fillet strips, curry powder, tomato ketchup, grated mature cheese,macaroni with smoked chicken and cheese
-
50 minMain dishChestnut mushroom, traditional olive oil, onion, garlic, winter carrot, celery, peeled canned tomatoes, chilled Italian spice mix, granulated sugar,vegabolognese with chestnut mushrooms
Nutrition
735Calories
Sodium0% DV2.405mg
Fat51% DV33g
Protein62% DV31g
Carbs24% DV73g
Fiber40% DV10g
Loved it