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Tortellini With Gorgonzola Cream Sauce Recipe
|Dry white vermouth||1 1⁄2 Cup (24 tbs)|
|Heavy cream||2 1⁄4 Cup (36 tbs)|
|Freshly ground black pepper||To Taste|
|Freshly grated nutmeg||1 Pinch (Big Pinch)|
|Fresh tortellini||1 1⁄2 Pound|
|Sweet gorgonzola cheese||3⁄4 Pound, crumbled|
|Grated parmesan cheese||1 1⁄2 Tablespoon (Imported)|
Serving size: Complete recipe
Calories 5432 Calories from Fat 3218
% Daily Value*
Total Fat 364 g559.6%
Saturated Fat 224.9 g1124.7%
Trans Fat 0 g
Cholesterol 1345.4 mg
Sodium 19223.4 mg801%
Total Carbohydrates 341 g113.6%
Dietary Fiber 13.3 g53.3%
Sugars 11.6 g
Protein 184 g367.9%
Vitamin A 252.3% Vitamin C 5.8%
Calcium 348% Iron 69%
*Based on a 2000 Calorie diet
Add heavy cream, bring to a boil, and lower heat to a simmer.
Season to taste with freshly ground black pepper, add the nutmeg, and simmer uncovered for about 15 minutes or until reduced by one third.
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, stir in half of the gorgonzola and all the parmesan, and pour over the tortellini.
Set over medium heat and cook gently, stirring constantly, for 5 to 8 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 half of the gorgonzola