Tortellini With Gorgonzola Cream Sauce
Ingredients
1 1/2 cups dry white vermouth
2 1/4 cups heavy cream (no substitutions!)
Freshly ground black pepper, to taste
Big pinch of freshly grated nutmeg
1 tablespoon salt
1 1/2 lbs. tortellini
3/4 pound sweet Gorgonzola cheese, crumbled
1 1/2 tablespoons grated Parmesan cheese
Preparation
1
Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream, bring to a boil, and lower heat to a simmer. Season to taste with pepper, add nutmeg, and simmer uncovered for about 15 minutes or until reduced by 1/3. Bring 6 quarts water to a boil in a large pot, add salt and cook the tortellini until tender. Drain and return to the hot pot. Remove cream sauce from the heat, sti
Tools
Yield:
6.0 servings
Added:
February 17, 2010
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