The recipe asks for fresh cheese- or meat-filled ravioli. This week I found some ravioli filled with bacon, ricotta, and mozzarella (a new product), which seemed to cover both bases. The ravioli is cooked two minutes at pressure with chicken stock (still working on that Thanksgiving turkey stock), a minced garlic clove, and rubbed sage. (I used some chilly sage from the garden, finely minced, rather than stuff from a jar.) Release the pressure, remove the lid, add some cream, and boil uncovered till the liquid has slightly thickened, about two more minutes. Then reduce the heat, add some crumbled Gorgonzola and grated Parmesan and stir for a few minutes till the cheese has melted. Serve with extra Parmesan.
This was very tasty, but I'm not sure the using the pressure cooker added much to the experience. I could have cooked the ravioli in a regular pot and it would have been done in close to the same time. Nevertheless, it was a tasty main course.