Saturday, March 26, 2011

Tortellini with Blue Cheese Cream Sauce

For a quick side dish with grilled meat and steamed veggies or full meal.
  I served this with Grilled Pork Chops and Asparagus found here.

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Tortellini with Blue Cheese Cream Sauce Recipe

Serves : 4                                               Prep Time:  5min                                 Cook Time: 20 min
¾ cup chicken broth
1 1/4 cups heavy cream
Freshly ground black pepper, to taste
Big pinch of freshly grated nutmeg
1/2 pounds fresh tortellini
¼ pound crumbled blue or gorgonzola cheese
1 1/2 tablespoons grated Parmigiano-Reggiano

In a small heavy saucepan, bring the chicken broth to a boil; reduce by half.
Add the heavy cream, bring to a boil and lower heat to create a simmer. Season to taste with black pepper, add the nutmeg, then simmer, uncovered, until mixture is reduced by a third or so~ about 10 minutes.
Bring water to a boil in a large pot; salt the water. Add the tortellini; cook according to package instructions. Drain tortellini; return to hot pot.
Remove cream sauce from heat, stir in the Blue Cheese/ Gorgonzola and the Parmigiano-Reggiano. Pour ½ over the tortellini. Set over medium heat; cook gently, stirring constantly, until cream has thickened slightly and tortellini have absorbed some of the sauce, 5 to 8 minutes.
Serve remaining sauce over pork chop and Asparagus or Broccoli

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