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Gorgonzola Cream Sauce
Sure, there are days when you want a project, when you want to but sometimes you need something simple, something fast.
Recipe Summary Gorgonzola Cream Sauce
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.Ingredients | Easy Simple Pasta Recipes
1 cup heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
6 ounces dry miniature ravioli
3 ounces crumbled Gorgonzola cheese
2 tablespoons chopped Italian flat leaf parsley
2 tablespoons freshly grated Parmesan cheese
½ apple, diced
¼ cup chopped toasted walnuts
1 teaspoon chopped Italian flat leaf parsley
Directions
Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
If you use fresh ravioli or tortellini, use double the amount of pasta: 12 ounces instead of 6.
Info | Easy Simple Pasta Recipes
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Easy Simple Pasta Recipes : Not only will memorizing a sauce recipe act as a dinner backup plan you'll always have in your back pocket, but you may a simple tomato sauce will never go out of style.
