Nutty-flavoured Comté cheese makes this a glorious and rich first course. I like to keep things simple by buying frozen ravioli. Squash or mushroom filling works best.

½ cup white wine

1 cup whipping cream

1 cup grated Comté cheese

1 pound (500 grams) frozen ravioli

Salt and freshly ground pepper

1 tablespoon chopped parsley

Shaved parmesan cheese

Place wine in a skillet over high heat and bring to a boil. Boil for 2 minutes or until reduced by half. Add cream and return to a boil. Turn heat to low and add Comté cheese in batches, stirring until cheese is melted and incorporated. Remove from heat. Season well with salt and pepper.

Cook ravioli in boiling salted water according to package directions. Save some pasta water. Toss ravioli with cheese sauce (adding a little pasta water if necessary to coat pasta). Season with salt and lots of pepper. Serve sprinkled with parsley and shaved parmesan cheese. Serves 4.