INGREDIENTS:8 broccoli ravioli
1 oz. garlic oil
1 oz. sun-dried tomatoes, julienned
5 basil leaves
2 oz. marsala wine
6 oz. tomato sauce
3/4oz. Gorgonzola/Stella cheese
1 pinch Kosher salt
½ oz. sweet butter
1 parsley sprigDIRECTIONS:Place ravioli in pasta cooker for approximately two minutes. While ravioli is cooking, heat garlic oil in a saute pan and add sun-dried tomatoes. Deglaze with marsala wine and reduce by half. Add tomato sauce and basil, and finish with butter. Place cooked ravioli in the sauce and toss until well coated. Place ravioli on an entree plate. Top with Gorgonzola cheese and place under cheese melter for 30 seconds. Garnish with parsley sprig.SERVINGS:1 servingFrom:Luise's Trattoria