Ravioli with Rosso Imperiale sauce

Ingredients:

• Ravioli (with filling to your taste)
  For the sauce:
• 200 g of Rosso Imperiale
• 200 g fresh liquid cream
• 2 tbsp potato starch (level)
• Salt to taste
• Pepper to taste
• Nutmeg to taste
• Thyme to taste (for decoration)

Preparation:

Bring to the boil some water in a pan, add salt and cook the ravioli, following the instructions on the package. Melt the butter in a non-stick pan, then add the Rosso Imperiale pieces and the fresh liquid cream. Mix everything together on medium heat. Add a sprinkle of pepper and nutmeg and a pinch of salt. Continue cooking for a few minutes until reduced. Finally, add the sifted potato starch and mix vigorously for a few minutes. Boil the ravioli and add them directly into the pan with the Rosso Imperiale sauce. Mix briefly and serve with fresh thyme leaves and a sprinkling of black pepper on the top