gorgonzola cream sauce

Ingredients

• Servings: 6
• 1 cup heavy whipping cream
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 6 ounces dry miniature ravioli
• 3 ounces crumbled gorgonzola cheese
• 2 tablespoons chopped italian flat leaf parsley
• 2 tablespoons freshly grated parmesan cheese
• 1/2 apple, diced
• 1/4 cup chopped toasted walnuts
• 1 teaspoon chopped italian flat leaf parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• place a heavy skillet over medium heat. pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. season with salt, black pepper, and cayenne pepper.
• bring a pot of salted water to a boil. pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. drain pasta, reserving a cup of pasta water.
• gently fold cooked ravioli into cream sauce and turn heat to low. mix in gorgonzola cheese, stirring gently until melted. if sauce is too thick, thin it with a little pasta cooking water.
• stir in 2 tablespoons parsley and parmesan cheese. transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.