Tortellini with Gorgonzola Cream Sauce

Name: Tortellini with Gorgonzola Cream Sauce
Yield: 6 portions as a first course or light main course
Ingredients: 1½ tablespoons grated Parmigiano-Reggiano cheese; 1½ cups dry white vermouth; Freshly ground black pepper, to taste; 2¼ cups heavy cream; Big pinch of freshly grated nutmeg; ¾ pound sweet Gorgonzola cheese, crumbled; 1½ pounds fresh tortellini

Preparation info

6
portions as a first course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Here pungent Gorgonzola is mellowed by heavy cream in a sauce for tortellini. No additional grated cheese is required at the table, but provide your guests with a pepper mill.

Ingredients

1½ cups dry white vermouth
2¼ cups heavy cream
Freshly ground black pepper, to taste

Main course
Vegetarian

Method

Bring the vermouth to a boil in a small heavy saucepan and reduce by half.
Add the heavy cream, bring to a boil, and lower the heat to a simmer. Season with freshly ground black pepper, add the nutmeg, and simmer uncovered until reduced by one third, about 15 minutes.
Bring 6 quarts salted water to a boil in a large pot. Add the tortellini and cook un