Saint-Agur cream sauce for stuffed pasta

Ingredients for 4 servings:

• 500 g pasta, filled (tortelloni, ravioli etc.), refrigerated or homemade
• 150 g cheese, Saint-Agur (alternatively other blue cheese)
• 3 shallots (alternatively 1 onion), chopped
• 3 clove(s) garlic, chopped
• 150 ml milk
• 50 ml broth
• 3 tbsp cognac or brandy
• Pepper, ground
• Nutmeg or mace, ground
• 1 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Heat oil in a pan, add diced shallots, and sauté until translucent. Then add garlic (be careful not to brown it). Deglaze with milk, stock, and cognac. Add pepper and crumbled cheese. Heat until the cheese has melted. If desired, you can blend the sauce with an immersion blender until smooth. Season with plenty of mace right at the end. Do not allow the sauce to boil, as the mace will give it a bitter taste. Cook pasta according to the package instructions, pour the sauce over it, and serve immediately.