Tortelloni with Blue Cheese Cream Sauce
This decadent pasta recipe was inspired by RP’s Pasta’s line of fresh tortelloni products made in small-batches in Madison.
Ingredients
2 tbsp. olive oil
5 garlic cloves, sliced thin
Salt
Freshly cracked black pepper
3 tbsp. white wine
¾ cup heavy cream
3 tbsp. blue cheese
9 ounces RP's 4-cheese tortelloni, cooked, drained and cooled
1 ½ cups fresh winter spinach, chopped
¼ cup toasted walnuts
Directions
Heat a large sauté pan over medium-high heat.
Add olive oil and heat until oil just starts to smoke. Add garlic, a little salt and pepper, and sauté until the edges of the garlic start to turn brown.
Add the white wine and continue cooking for 30 seconds. Stir in the cream and simmer the sauce until thick enough to coat the back of a spoon.
Add the blue cheese and stir until melted and incorporated into the sauce.
Taste the sauce and add salt and pepper, if desired. Add tortelloni and spinach.
Cook while stirring until tortelloni is heated through and coated with sauce. Serve garnished with toasted walnuts and a small piece of blue cheese.
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