Name: Gorgonzola Cream Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Heavy whipping cream - 1 cup; Salt and freshly ground black pepper to taste - 1 cup; Cayenne pepper, or to taste - 1 pinch; Dry miniature ravioli - 6 ounces; Crumbled Gorgonzola cheese - 3 ounces; Chopped Italian flat leaf parsley - 2 tablespoons; Freshly grated Parmesan cheese - 2 tablespoons; Apple, diced - ½; Chopped toasted walnuts - ¼ cup; Chopped Italian flat leaf parsley - 1 teaspoon

Ingredients for - Gorgonzola Cream Sauce

1. Heavy whipping cream 1 cup

2. Salt and freshly ground black pepper to taste 1 cup

3. Cayenne pepper, or to taste 1 pinch

4. Dry miniature ravioli 6 ounces

5. Crumbled Gorgonzola cheese 3 ounces

6. Chopped Italian flat leaf parsley 2 tablespoons

7. Freshly grated Parmesan cheese 2 tablespoons

8. Apple, diced ½

9. Chopped toasted walnuts ¼ cup

10. Chopped Italian flat leaf parsley 1 teaspoon

How to cook deliciously - Gorgonzola Cream Sauce

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.