Directly from TuttoFood 2013, a recipe where the taste of spicy Gorgonzola is brought out.
For the ravioli
roll out the dough until it's very thin, cut into 5 cm square, stuff each with 20 g of spicy gorgonzola cheese, fold into a
For the sauce
make a light roux with flour and butter, pour in the vegetable broth and bring to a boil. Place everything in thermomix,
add the lovage and mix until you obtain a cream, adjust with salt and pepper.
For the condense
Boil the tomatoes for 20 seconds until they turn white, cool in ice water and peel off the skin. Cut in half and remove the
seeds, lay them on a baking sheet with parchment paper, season with salt, pepper, sugar, oil and chopped peppers.
Bake at 150° for 1 hour. When they are dry, place them in the food mill to get them condensed.