Gorgonzola Cream Sauce
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Recipe Summary Gorgonzola Cream Sauce
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Ingredients | Cheesy Pasta Recipes Easy1 cup heavy whipping creamsalt and freshly ground black pepper to taste1 pinch cayenne pepper, or to taste6 ounces dry miniature ravioli3 ounces crumbled Gorgonzola cheese2 tablespoons chopped Italian flat leaf parsley2 tablespoons freshly grated Parmesan cheese½ apple, diced¼ cup chopped toasted walnuts1 teaspoon chopped Italian flat leaf parsleyDirectionsPlace a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.If you use fresh ravioli or tortellini, use double the amount of pasta: 12 ounces instead of 6.Info | Cheesy Pasta Recipes Easyprep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Gorgonzola Cream SauceWorld Cuisine Recipes, European, Italian,