Gorgonzola Sauce

Chop the shallots very fine and saute in the butter till tender.
While shallots cook, dissolve the Gorgonzola in the heavy cream.
Deglaze the shallot pan with the white wine, and reduce till almost gone.
Add the chicken stock and reduce again till almost gone.
Add the cream/Gorgonzola mixture and heat to a boil, making sure it doesn't boil over or burn. Add Mascapone and stir till dissolved.
Adjust the seasonings with salt and pepper
Optional: Add some chopped parsley for color.

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 @ 90C @ speed 1.

Add white wine.

Process @ 100C for 6 minutes @ 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 @ 100C for 6 minutes @ 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 @ 90C for 15 minutes @ speed 2.

Adjust seasonings (I usually don't need to add anything). Give it a spin @ speed 7 for about 3 seconds to makes sure all the cheese is dissolved. Enjoy.

Lobster Ravioli with Gorgonzola Sauce.