I used a tawny port wine, which is milder and less sweet than ruby port wines, but still sweet. I added about 1 cup of Parmesan cheese, 1/2 cup chopped spring onion, some garlic and pepper and a dash of salt to taste. Otherwise, I followed the recipe exactly. I served this over artichoke-stuffed ravioli and it was a huge hit! The color of the sauce itself isn't appetizing but the addition of spring onion and basil over ravioli adds other colors, which helps. So rich that I would only make it to share with guests so I don't kill just my hubby and me with calories. Will definitely try this again. Thanks!!!
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I used a tawny port wine, which is milder and less sweet than ruby port wines, but still...