Salsa cremosa de queso y espinacas para raviolis

Ingredientes

• 1 tbsp unsalted butter
• 2 large shallots (, very finely diced)
• 2 large garlic cloves (, very finely diced)
• large splash dry Vermouth ((or white wine))
• 150 g | 5.3oz gorgonzola cheese (, crumbled)
• 150 ml | 5fl oz single (pouring) cream ((or a little more, to taste))
• 2 large handfuls fresh baby spinach leaves (, stalks removed)
• handful walnuts (, roughly chopped)
• small bunch flat leaf parsley (, finely chopped)
• salt and freshly ground pepper to season
• 500 g | 1 pound fresh vegetarian ravioli

Preparación

1. 1

   Heat the butter in a large pan and sweat the shallots for 5 minutes over low heat until soft. Add the garlic and continue cooking for another minute.

2. 2

   Increase the heat slightly and then add the vermouth or wine.

3. 3

   Once the sizzling subsides, add the cream and cheese and stir together over low heat until the cheese melts. Taste and season with salt and pepper.

4. 4

   Add the spinach leaves and stir together until they start to wilt. Keep the sauce warm.

5. 5

   Bring a large pot of water to the boil. Add a generous pinch of salt and the ravioli.

6. 6

   Reduce heat to a rolling simmer and gently stir the ravioli. Cook for 4 minutes then remove with a slotted spoon to a large bowl.

7. 7

   Spoon the sauce over the pasta and then sprinkle with the chopped walnuts and parsley. Serve immediately.