Four person Ravioli recipe that takes about 15 minutes to prepare.
2 tbsp olive oil
2 shallots, thinly sliced
2 leeks, washed and thinly sliced
1 tsp dried tarragon
700 g of tomato sauce
1 piece Gorgonzola piccante 48 + (205 g), crumbled
2 cups fresh funghi porcini ravioli (pasta, a 250g)
1/2 cup parsley (a 20 g), leaves chopped
1. Heat the oil in a frying pan and fry the shallot, leek and tarragon 5 minutes over medium heat. Stir frequently.
2. Add the tomato sauce and 2/3 of the gorgonzola and warm 5 min. Season with pepper.
3. Meanwhile, cook the pasta al dente according to package directions.
4. Drain the pasta and divide among 4 plates. Divide the sauce and the rest of the gorgonzola and sprinkle with the parsley. Serve with an arugula salad with tomato and pine nuts.