Fresh Ravioli and Grilled Tomatoes With Blue Cheese Sauce

1. 1

   Preheat oven to 100d Celsius.

2. 2

   Cook ravioli according to shop instructions and place in a porcelain dish.

3. 3

   Halve and grill tomatoes and add to dish with ravioli.

4. 4

   Place in oven to keep warm.

5. 5

   Blend cornflour with about a third of the wine.

6. 6

   In a small saucepan bring remaining wine to the boil and boil for 10 seconds.

7. 7

   Whisk in the cornflour mixture and cook on low heat until thickened.

8. 8

   Stir in crumbled Blue Vein cheese and stir until melted.

9. 9

   Add sour cream, parsley, chives and black pepper and stir well until smooth.

10. 10

    Spoon sauce over ravioli and tomatoes and serve.

* Per serving · 4 servings · Values may vary.