Sunday Supper: Tortellini With Gorgonzola Cream Sauce Recipe – a delicious recipe with heavy cream, Freshly ground black pepper, nutmeg, fresh tortellini, Gorgonzola cheese, cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a small heavy saucepan, bring the vermouth to a boil; reduce by half.
2
Add the heavy cream, bring to a boil again, then lower heat to create a simmer. Season to taste with black pepper, add the nutmeg, then simmer, uncovered, until mixture is reduced by a thirdabout 15 minutes.
3
Bring 6 quarts water to a boil in a large pot; salt the water. Add the tortellini; cook according to package instructions. Drain tortellini; return to hot pot.
4
Remove cream sauce from heat, stir in half the Gorgonzola and all the Parmigiano-Reggiano. Pour over the tortellini. Set over medium heat; cook gently, stirring constantly, until cream has thickened slightly and tortellini have absorbed some of the sauce, 5 to 8 minutes.
5
Divide tortellini evenly among 6 plates, sprinkle each serving with the reserved Gorgonzola, and serve immediately.
826
kcal
Calories
78
g
Fat
5
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 cups dry white vermouth, 2 1/4 cups heavy cream, Freshly ground black pepper, to taste, Big pinch of freshly grated nutmeg, and more.
Yes, Sunday Supper: Tortellini With Gorgonzola Cream Sauce Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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