While the sauce is reducing, bring a pot of water to a boil, then add enough salt to make the water as salty as the sea. Cook the ravioli according to package directions.
When the sauce has reduced by half and the pasta is cooked, whisk in the cream and mustard, then add the meat and any accumulated juices back into the pan. Continue to simmer over medium-low heat until the meat is heated but not cooked completely through, about 2 to 3 minutes. Add the ravioli to the pan and gently stir to coat the pasta in the sauce. If the sauce seems too thick, add a bit of the pasta cooking water. Stir in chopped herbs, season to taste and serve.
While the sauce is reducing, bring a pot of water to a boil, then add enough salt to make the water as salty as the sea. Cook the ravioli according to package directions.
When the sauce has reduced by half and the pasta is cooked, whisk in the cream and mustard, then add the meat and any accumulated juices back into the pan. Continue to simmer over medium-low heat until the meat is heated but not cooked completely through, about 2 to 3 minutes. Add the ravioli to the pan and gently stir to coat the pasta in the sauce. If the sauce seems too thick, add a bit of the pasta cooking water. Stir in chopped herbs, season to taste and serve.