Tortelloni with Gorgonzola
Spinach Cream Sauce

INGREDIENTS

Serves 4 people.

• 1 pound of tortelloni, fresh or frozen

• 1 Tbls of extra virgin olive oil

• 2 Tbls of butter

• 1 bunch of long green onions, chopped

• 1/4 cup of white wine.

• 1 cup of heavy whipping cream

• 1 pound of baby spinach, cooked and chopped

• 1/2 tsp of fresh grated nutmeg

• 1/4 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 1/4 cup of fresh grated Parmesan cheese

• 5oz of Gorgonzola cheese, broken into pieces.

• 1/4 cup of fresh Italian flat leaf parsley

   

  PREPARATION

   

• In 6 quarts of boiling salted water, cook the pasta until al dente.

• In a large frying pan, saute the onions in the oil and butter until tender and translucent.

• De-glaze the pan with the wine.

• Add the cream and cook until slightly bubbly.

• Add the spinach, nutmeg, salt and pepper.

• Remove from heat and stir in the Parmesan and Gorgonzola until melted.

• Toss in the cooked pasta and top with parsley.