Tortelloni with Gorgonzola Spinach Cream Sauce
Tortelloni with Gorgonzola
Spinach Cream Sauce
INGREDIENTS
Serves 4 people.
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1 pound of tortelloni, fresh or frozen
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1 Tbls of extra virgin olive oil
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2 Tbls of butter
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1 bunch of long green onions, chopped
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1/4 cup of white wine.
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1 cup of heavy whipping cream
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1 pound of baby spinach, cooked and chopped
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1/2 tsp of fresh grated nutmeg
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1/4 tsp of salt
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1/2 tsp of fresh ground black pepper
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1/4 cup of fresh grated Parmesan cheese
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5oz of Gorgonzola cheese, broken into pieces.
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1/4 cup of fresh Italian flat leaf parsley
PREPARATION
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In 6 quarts of boiling salted water, cook the pasta until al dente.
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In a large frying pan, saute the onions in the oil and butter until tender and translucent.
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De-glaze the pan with the wine.
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Add the cream and cook until slightly bubbly.
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Add the spinach, nutmeg, salt and pepper.
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Remove from heat and stir in the Parmesan and Gorgonzola until melted.
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Toss in the cooked pasta and top with parsley.