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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.