Gorgonzola Cream Sauce – Now with Cream!

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Since we’re heading into rich and creamy sauce season, I thought I’d use a nice hunk of Gorgonzola as an excuse to post a tutorial for a classic “cream sauce.” 

 

 
 
Ingredients for 2 large or 4 smaller portions:
1 cup heavy whipping cream (36% fat)
salt and pepper to taste
cayenne to taste
3 ounces Gorgonzola cheese, crumbled
2 tbsp chopped Italian parsley
finely grated Parmigiano-Reggiano, optional
6 ounces dry mini-ravioli (double to 12-oz if using fresh ravioli or tortellini)
1/2 apple, diced
1/4 cup chopped toasted walnuts

Source recipe: https://foodwishes.blogspot.com/

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