- 250g pasta stuffed with ricotta cheese
- 1 sprig oregano
- 1 dash of olive oil
- 50g blue cheese
- 250ml double cream
- 50g grated cheese
- In a pan of ice water, cook pasta for about 5 minutes, cool and reserve.
- In a saucepan over a low heat, let the cream reduce. When it has thickened, add the blue cheese and ravioli and heat for couple of minutes, mixing well.
- Sprinkle the grated cheese over ravioli and grill until the cheese is crisp. Serve the pasta with a sprig of oregano.
Chill the pasta in a bowl of ice water to stop it from cooking.