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home > recipes > pasta > tortellini with gorgonzola cream sauce
Tortellini with Gorgonzola Cream Sauce (serves 4-6) Bring 1.5 cups dry white vermouth to a boil in a small heavy saucepan and reduce by half. Add 2.25 cups heavy cream, bring to a boil and lower heat to a simmer. Season to taste with freshly ground black pepper, add a large pinch of nutmeg (freshly grated preferably) and simmer uncovered for about 15 minutes or until reduced by one-third. Bring a large amount of water to boil in a large pot, add 2 tablespoons of salt and cook 1.5 pounds (just over a half-kilo) of tortellini (you can also use another kind of pasta, whichever shape you fancy) until al dente. Drain and return to the hot pot. Remove the cream sauce from the heat, stir in 200 grams of crumbled Gorgonzola cheese and 1.5 tablespoons of Parmesan cheese and pour over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, or until the cream has thickened slightly and the tortellini have absorbed some of the sauce. Divide the tortellini among four heated plates, sprinkle each with more crumbled Gorgonzola and serve immediately.

Tortellini with Gorgonzola Cream Sauce


average rating = 3 stars(3.00002 comments available)
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list all recipes for PASTA (159)
list all recipes by WERD (16)


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(posted January 2, 1999)

Tortellini with Gorgonzola
Cream Sauce (serves 4-6)

Bring 1.5 cups
dry white vermouth to a boil in a small heavy saucepan and
reduce by half.
Add 2.25 cups
heavy cream, bring to a boil and lower heat to a simmer.
Season to taste with freshly ground black pepper, add a large
pinch of
nutmeg (freshly grated preferably) and simmer uncovered for about 15 minutes
or until reduced by one-third.
Bring a large amount of water to
boil in a large
pot, add 2 tablespoons of
salt and cook 1.5 pounds (just over a half-kilo) of tortellini (you can also
use another kind of
pasta, whichever shape you fancy) until
al dente. Drain
and return to the
hot pot.
Remove the
cream sauce from the heat, stir in 200 grams of crumbled
Gorgonzola
cheese and 1.5 tablespoons of Parmesan cheese and pour over the
tortellini. Set over medium heat and cook gently, stirring constantly, for
5-8 minutes, or until the
cream has thickened slightly and the tortellini
have absorbed some of the
sauce.
Divide the tortellini among four heated plates, sprinkle each with more
crumbled Gorgonzola and serve immediately.



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+2 comments


from Littleton, CO, United States wrote:0  0

My son used this recipe for a home ec project. It was horrible. Much too sweet for a main dish. Tasted more like a dessert.
1 starsNovember 13, 2004


from Philadelphia, PA, United States wrote:2  0

This was absolutely delicious. Just tasted it at lunch and raved on about it....Thanks!
5 starsDecember 19, 2002


 
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