Gorgonzola Cream Sauce
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Heavy Whipping Cream1
Salt1 pinch
Cayenne Pepper (to taste)2 tbsps
Freshly Grated Parmesan Cheese1 cup
Walnut (chopped toasted)Directions:
1
Place a heavy skillet over medium heat
2
Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally
3
Season with salt, black pepper, and cayenne pepper
4
Bring a pot of salted water to a boil
5
Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes
6
Drain pasta, reserving a cup of pasta water
7
Gently fold cooked ravioli into cream sauce and turn heat to low
8
Mix in Gorgonzola cheese, stirring gently until melted
9
If sauce is too thick, thin it with a little pasta cooking water
10
Stir in 2 tablespoons parsley and Parmesan cheese
11
Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley