Tortellini with Blue Cheese Cream Sauce


Tortellini with Blue Cheese Cream Sauce Recipe from
                                                                                         :  Nancy’s Notebook

Serves : 4                                               Prep Time:  5min                                 Cook Time: 20 min


¾ cup chicken broth

1 1/4 cups heavy cream

Freshly ground black pepper, to taste

Big pinch of freshly grated nutmeg

1/2 pounds fresh tortellini

¼ pound crumbled blue or gorgonzola cheese

1 1/2 tablespoons grated Parmigiano-Reggiano



In a small heavy saucepan, bring the chicken broth to a boil; reduce by half.

Add the heavy cream, bring to a boil and lower heat to create a simmer. Season to taste with black pepper, add the nutmeg, then simmer, uncovered, until mixture is reduced by a third or so~ about 10 minutes.

Bring water to a boil in a large pot; salt the water. Add the tortellini; cook according to package instructions. Drain tortellini; return to hot pot.

Remove cream sauce from heat, stir in the Blue Cheese/ Gorgonzola and the Parmigiano-Reggiano. Pour ½ over the tortellini. Set over medium heat; cook gently, stirring constantly, until cream has thickened slightly and tortellini have absorbed some of the sauce, 5 to 8 minutes.

Serve remaining sauce over pork chop and Asparagus or Broccoli.