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Tortellini: Tortellini in Gorgonzola Cream Sauce

Source of Recipe

www.cookbooks.com


List of Ingredients

1 1/2 cups dry white vermouth
2 1/4 cups heavy cream
fresh ground pepper
1 pinch fresh grated nutmeg
2 tablespoons salt
1 1/2 pounds fresh tortellini
1/4 pound sweet Gorgonzola cheese, crumbled
1 1/2 tablespoons grated parmesan cheese


Recipe

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 tortellini until tender. Drain and return to the hot pot.

Remove cream sauce from the heat, stir in 1/2 of the Gorgonzola and all the Parmesan and pour over the tortellini. Set over medium heat and cook gently, stirring constantly for 5 minutes or until cream has thickened slightly and the tortellini have absorbed some of the sauce. Divide the tortellini among 6 heated plates; sprinkle each with the reserved 1/2 of the Gorgonzola and serve immediately. Serves 6 to 8.