Gorgonzola and Walnut Sauce for Pumpkin or Porcini-Stuffed Tortellini

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the pasta and cook until tender, about 8 to 10 minutes.

3. 3

   Meanwhile, crumble Gorgonzola in the top of a double boiler.

4. 4

   Whisk in broth, Madeira and heavy cream, garlic clove and cook uncovered for 3 to 4 minutes or until the cheese has melted.

5. 5

   Remove garlic clove.

6. 6

   Drain the pasta, pat it dry and spoon into a deep dish.

7. 7

   Top with spoonfuls of sauce and top with walnuts.

No nutritional information available.

No additional tips available.