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Tortellini with Gorgonzola Sauce

 

 

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Pasta
Pierre Cabannes-Ryman
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Tortellini with Gorgonzola Sauce
Bon Appetit Archives

Topping:
1/2 cup dry white breadcrumbs
1 tablespoon freshly grated Romano cheese
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

Sauce:
1 3/4 cup heavy cream
4 ounces Gorgonzola cheese, crumbled
1/4 teaspoon ground nutmeg

1 pound cheese tortellini

For topping:  Mix all ingredients in a medium bowl and set aside.
For sauce:
  Simmer cream, Gorgonzola and nutmeg in a large heavy saucepan over medium heat, stirring, until cheese melts. Cook until mixture is reduced to thin sauce consistency, stirring frequently, about 10 minutes.
Meanwhile, cook tortellini in a large pot of boiling salted water until just tender, stirring occasionally. Drain thoroughly.
Preheat broiler. Add tortellini to sauce and stir until heated through. Transfer to a large shallow heatproof baking dish. Sprinkle enough crumb topping over pasta to cover lightly. Broil until top is lightly toasted.  Serves 4.
 

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