ingredients from Rue Mouffetard for Ravioli with Gorgonzola Sauce

This is a great on the road recipe when you have a small kitchen to work with, but the cupboards are bare. The cheese sauce doesn’t require flour or butter and goes well with steak, pork or pasta. I picked up all ingredients at the shops below our apartment. Ricotta and herb ravioli, green beans, chantrelles, garlic and basil. A quick saute of the vegetables, a dash of wine and dinner is served. I can’t say enough about rue Mouffetard in the 5th, a pedestrian cobblestone street filled with cafes and markets.

Gorgonzola Sauce
Serves: 2
Active Time: 10mins
Start to Finish: 1hr

4 cups cream (fat content up to you)
3 to 4 ounces crumbly Gorgonzola (not creamy or “dolce”)
3 tablespoons freshly grated Parmesan
pinch of S&P if you have on hand
3 tablespoons minced fresh parsley

Bring the cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

the local cheese and wine shop

On another note, I feel rosé wine is seriously underrated in Canada. We’re not talking California zinfandel, but true rosé from the fermentation of red grapes. The wine in the image at the top of this post is from Domaine Ollier Taillefer, a mere 5 euros. Real men drink pink.

Instead of poking and prodding the produce, let the vendor select it for you, they know what's at it's best and what's appropriate for what you're cooking. And they look at you funny if you touch everything, I tried it.