Best Tortellini With Gorgonzola Sauce Recipes
GORGONZOLA AND WALNUT SAUCE FOR PUMPKIN OR PORCINI-STUFFED TORTELLINI
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 to 10 minutes. Meanwhile, crumble Gorgonzola in the top of a double boiler. Whisk in broth, Madeira and heavy cream, garlic clove and cook uncovered for 3 to 4 minutes or until the cheese has melted. Remove garlic clove. Drain the pasta, pat it dry and spoon into a deep dish. Top with spoonfuls of sauce and top with walnuts.
RICOTTA/SPINACH TORTELLONI WITH GORGONZOLA SAUCE & PINE NUTS
Four Cheese Tortelloni con Crema di Gorgonzola e Pinoli - found on barilla.com The recipe is posted just as I found it on the barilla site but we exchanged the pine nuts for slivered almonds and added a pinch of red pepper flakes
Provided by Manami
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Roast pine nuts or slivered almonds in pan until very lightly browned.
- Set aside.
- Heat olive oil in a large skillet.
- Add onion, garlic, and red pepper flakes(if using) and saute until transparent.
- Add white wine and whipping cream and simmer for 3-4 minutes.
- Add Gorgonzola cheese and continue to simmer for 3 minutes.
- Cook Tortelloni according to package directions.
- Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet.
- Turn off heat, cover and let sit for 2 minutes.
- Garnish with chives.
- Serve immediately.
Nutrition Facts : Calories 243.9, Fat 22.9, SaturatedFat 7.9, Cholesterol 33, Sodium 533.3, Carbohydrate 4.5, Fiber 0.7, Sugar 1.3, Protein 5.4
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