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.

No nutritional information available.

No additional tips available.