GORGONZOLA CREAM SAUCE
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 12.6 g, Cholesterol 81.8 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 13.3 g, Sodium 257.7 mg, Sugar 2 g
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Danny Selaelo
[email protected]Yum!
Green Killer pro
[email protected]A keeper!
Mahmood bhatti
[email protected]So easy to make and so tasty!
Asma Raza
[email protected]This sauce is delicious! I will definitely be making it again.
kk splatt
[email protected]I followed the recipe exactly and the sauce turned out perfectly. It's so smooth and creamy, and the flavor is amazing.
Kayla Cole
[email protected]This sauce is a bit rich for my taste, but it's still very good. I would recommend using less Gorgonzola cheese if you're not a fan of strong flavors.
Elizabeth Hueter
[email protected]I'm not a big fan of Gorgonzola cheese, but I actually really enjoyed this sauce. It's not too overpowering, and the creaminess of the sauce helps to balance out the sharpness of the cheese.
wajahat Baloch
[email protected]This sauce is a great way to use up leftover Gorgonzola cheese. I always have a bit left over after making a cheese board, and this sauce is the perfect way to use it up.
cheeseheadweirdo
[email protected]I love the simplicity of this recipe. It only has a few ingredients, but they come together to create a sauce that is both delicious and versatile.
Iqbal Kahn
[email protected]This sauce is so easy to make and it tastes like it came from a restaurant. I've used it on pasta, chicken, and even fish, and it's always a hit.
Vida Quashie
[email protected]I made this sauce last night and it was a hit with my family! They loved the rich, cheesy flavor. I served it over pasta and it was the perfect comfort food for a cold winter night.
Shahraiz Bhatti
[email protected]This Gorgonzola cream sauce is a game-changer! It's so creamy and flavorful, and it pairs perfectly with pasta, chicken, or vegetables. I'm definitely adding this recipe to my regular rotation.