Pasta Ravioli with Port Cream

By á-24602

Ingredients

• 1 cup port wine
• 8 peppercorns, cracked
• 1 bay leaf
• 2 shallots, diced
• 1 cup chicken stock
• 1 cup cream
• 1 tablespoon mustard

Preparation

Step 1

Reduce wine, peppercorns, bay leaf and shallots over high heat until nearly dry. Add chicken stock and reduce until total volume is about ¼ cup. Add cream and mustard, whisk, and reduce until sauce is very thick
Cook ravioli and add sauce.