Ricotta/Spinach Tortelloni With Gorgonzola Sauce & Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1/4 cup pine nuts (we used toasted slivered almonds) |
2 tablespoons extra virgin olive oil |
1 small onion, diced |
2 garlic cloves, chopped |
2 tablespoons dry white wine |
1/4 cup heavy whipping cream |
1/2 cup gorgonzola, crumbled |
1 (8 ounce) package spinach and ricotta tortellini (we used barilla) |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 pinch red pepper flakes |
2 tablespoons fresh chives, cut into 1-inch strips |
Directions:
1. Roast pine nuts or slivered almonds in pan until very lightly browned.
2. Set aside.
3. Heat olive oil in a large skillet.
4. Add onion, garlic, and red pepper flakes(if using) and saute until transparent.
5. Add white wine and whipping cream and simmer for 3-4 minutes.
6. Add Gorgonzola cheese and continue to simmer for 3 minutes.
7. Cook Tortelloni according to package directions.
8. Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet.
9. Turn off heat, cover and let sit for 2 minutes.
10. Garnish with chives.
11. Serve immediately.
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