Cook4me+ Walnut and Gorgonzola Ravioli

• 36 filled ravioli (chilled section)
• 300 g small broccoli florets, washed
• 200 g gorgonzola (or roquefort or other blue cheese)
• 75 g smoked duck, chopped
• 150 g shallots, peeled and finely chopped
• 350 g crème fraiche
• 90 g shelled walnuts, chopped
• 700 ml vegetable stock (or water)
• 3 tbsp chervil or parsley, washed and chopped
• 3 tbsp olive oil

Prepare the ingredients.

Pour the oil into the pot.

Saute the shallots until softened. Add the duck, crème fraiche, gorgonzola and a seventh of the stock. Stir well then set aside in separate bowl.

Pour in the rest of the stock. Add the ravioli and the broccoli.

Pressure Cooking Time: 4 mins.

Drain stock, keep ravioli in the pot. Stir in sauce, walnuts and chervil. Serve.