Tortellini with Gorgonzola and tomatoes à la Soundjunky

Ingredients for 4 servings:

• 1 medium-sized onion(s), finely chopped
• 2 garlic cloves, fresh, finely chopped
• 200 g Gorgonzola without rind, cut into small pieces
• 200 ml cream
• 70 g Greek yogurt
• ½ lemon(s), juice
• 4 tbsp olive oil
• 4 small tomatoes, dried, finely chopped
• 8 cherry tomatoes, sweet, quartered
• 1 pinch of anchovy paste
• Fleur de Sel or good sea salt
• Lemon pepper or black pepper from the mill
• 1 pinch(s) basil, dried
• 400 g ravioli with mozzarella filling, from the refrigerated section
• 400 g ravioli with meat filling, from the refrigerated section

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Sauté the finely chopped onion and garlic in the olive oil with the anchovy paste over medium heat. Then add the chopped sun-dried tomatoes. A short while later, add the diced Gorgonzola, but first remove the rind. Let it simmer briefly. Meanwhile, prepare a large pot of hot water—I use a kettle to save energy and speed things up. Season with sea salt and bring to a boil. Stir the cream and yogurt into the sauce and squeeze in the juice of half a lemon. While the sauce slowly reduces, quarter the cherry tomatoes. Add the ravioli to the hot water, turn off the heat, and let it simmer. Season the sauce with fleur de sel or freshly ground sea salt and lemon pepper or other freshly ground pepper, if desired. When the sauce begins to thicken, add the quartered tomatoes; they just need to warm up and release their sweetness. Time isn’t critical; this dish forgives short pauses. Now arrange the drained ravioli on plates and pour the sauce over them. Garnish the plates nicely and serve. Add the remaining ravioli to the casserole dish, stir in, and set aside for later. Serve with fresh baguette to scoop up the remaining sauce. It tastes delicious. This recipe is incredibly versatile, quick, and full of freshness.