Summary

Ingredients

• 1 onion (s), finely chopped
• 2 garlic clove (s), fresh, finely chopped
• 200 g Goronzola without rind, cut into small pieces
• 200 ml cream
• 70 g yourt, Greek
• 0.5 ½ lemon (s), juice from it
• 4 tablespoon olive oil
• 4 small tomato (s), dried, finely chopped
• 8 cherry tomato (s), sweet, quartered
• 1 pinch anchovy paste
• Fleur de Sel or good sea salt
• Lemon pepper or black pepper from the mill
• 1 pinch (s) basil, dried
• 400 g ravioli with mozzarella fillin, from the coolin shelf
• 400 g ravioli with meat fillin, from the coolin shelf

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Instructions

1. Sweat the finely chopped onion and garlic in the olive oil with the anchovy paste over medium heat. Then add the chopped sun-dried tomatoes.
2. A short time later add the diced Gorgonzola, but please cut the rind first. Now let it boil down briefly.
3. In the meantime, prepare the large pot with hot water - I use a kettle to save energy and it goes faster. Salt with sea salt and bring to a boil.
4. Now stir the cream and yoghurt into the sauce and squeeze the juice of half a lemon. While the sauce is slowly boiling down, quarter the cherry tomatoes.
5. Put the ravioli in the hot water, turn it off and let it cook.
6. Season the sauce with fleur de sel or sea salt from the mill and lemon pepper or other pepper from the mill as required.
7. When the sauce is slowly becoming thick, add the quartered tomatoes, because they should only get warm and release their sweetness. The minute does not matter, this dish forgives short pauses.
8. Now arrange the drained ravioli on plates and pour the sauce over them, garnish the plates nicely and serve. Put the rest of the ravioli in the sauté pan, stir in and set aside for later.
9. Add fresh baguette for the rest of the sauce to absorb, enough, it tastes very tasty.
10. This recipe is super variable, quick and full of freshness.