5/5
(1 Votes)
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.
You'll also love
-
Chicken Sausage Puffs with Creamy... 5/5 (1 Votes) -
Roasted-Red-Pepper-and-Crab Soup 4.5/5 (2 Votes)
You'll also love
-
Macaroni Grill Parmeson Crusted... 4.6/5 (5 Votes) -
Pastalotta 5/5 (1 Votes)