Recipe courtesy of Michele Urvater

Gorgonzola and Walnut Sauce for Pumpkin or Porcini-Stuffed Tortellini

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  • Yield: 4 servings
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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


  1. 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.