Gorgonzola and Walnut Sauce for Pumpkin or Porcini-Stuffed Tortellini

Yield:
4 servings
Ingredients
  • 1 pound Pumpkin, Gorgonzola or Porcini-stuffed tortellini
  • 1/2 pound "Dolce" (sweet) Gorgonzola
  • 1/4 cup chicken broth
  • 1/4 cup Madeira
  • 1/2 cup heavy cream
  • 1 clove peeled smashed garlic
  • 1 cup toasted walnuts, chopped
  • Salt and freshly ground black pepper
Directions
  • 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.


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