Spaghetti with Gorgonzola Ravioli

Pasta dishes are always a good idea!

Peel the onion and the garlic clove, chop very finely and fry briefly in oil. Sprinkle with flour and deglaze with whipped cream and white wine. – Stir 200 g of Grogonzola in pieces with the pine nuts into the sauce and let it stand for 10 minutes. – Cook the spaghetti ‘al dente’, mix with the sauce and the spice mixture. Sprinkle the remaining Gorgonzola very finely crumbled.

Bon appétit.

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