• Butter - 2 tsp.
• Roasted garlic, finely minced - 1 tsp.
• Heavy cream - 1 cup
• Gorgonzola cheese, crumbled - 1 oz.
• Sun-dried tomatoes packed in oil, 1/4” dice - 1 Tbsp.
• Chives, finely cut - 2 tsp.
• Salt - pinch
• Black pepper - pinch
• Parmesan cheese, grated - 3 Tbsp.
• Chives, chopped - 1/2 tsp.
• Cheese Grandioli - 2

YIELD: 1 portion

Preparation :

1. Melt butter and saute garlic
2. Add heavy cream, gorgonzola cheese, sun-dried tomatoes, salt and pepper and simmer over low heat for 7-8 minutes or until desired consistency is obtained stirring well.
3. Add chives and simmer for 1 more minute.
4. Place a small amount of sauce in a bake/microwave container, place frozen Grandioli in it ( if Ravioli get stacked, put a layer of sauce between in between to prevent sticking) pour rest of sauce on pasta, loosely cover and microwave for 2-3 minutes (cooking time will vary with microwave wattage).
5. Uncover, sprinkle pasta with parmesan cheese and place in hot oven and bake until cheese begins to have a golden brown color and baked look to it.
6. Garnish with additional chopped chives.

Note

If using Alfredo Sauce omit heavy cream, ½ of the butter, salt and pepper.