| 2.0 ounce | Shallots |
| 2.0 TBSP | Butter |
| 0.5 cup | Wine, White |
| 0.5 cup | Stock, Chicken |
| 6.0 ounce | Cheese, Gorgonzola |
| 1.5 cup | Cream, Heavy |
| 4.0 ounce | Marscapone |
| 60.0 gram | Shallots, or leeks |
| 60.0 gram | Butter |
| 100.0 milliliter | Wine, White |
| 100.0 milliliter | Stock, Chicken |
| 170.0 gram | Cheese, Gorgonzola |
| 350.0 gram | Cream, Heavy |
| 100.0 gram | Marscapone, or cream cheese |
ThermoMix:
Clean the shallots or leeks (here I'm using leeks). Cut into quarters.
With TM set to speed 7 for 5 seconds, and running, drop shallots or leeks through lid onto blades.
Scrape down the shallots/leeks. Add butter and process for 5 minutes at 90C at speed 1.
Add white wine.
Process at 100C for 6 minutes at speed 1, or until most of the wine is evaporated. Can use Varoma temp. if you watch it and make sure it doesn't burn.
Add stock. Process at 100C for 6 minutes at speed 1, or until most of the stock is evaporated. Can use Varoma temp. if you watch it and make sure it doesn't burn.
Add Gorgonzola, marscapone (or cream cheese) and heavy creamm. Process at 90C for 15 minutes at speed 2.
Adjust seasonings (I usually don't need to add anything). Give it a spin at speed 7 for about 3 seconds to makes sure all the cheese is dissolved. Enjoy.
Lobster Ravioli with Gorgonzola Sauce.