Gorgonzola Cream Sauce

4 steps

Updated at: Thu, 17 Aug 2023 02:56:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories427.4 kcal (21%)

Total Fat35.7 g (51%)

Carbs15 g (6%)

Sugars4.7 g (5%)

Protein12.9 g (26%)

Sodium652.8 mg (33%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 cupheavy whipping cream

salt

to taste

freshly ground black pepper

to taste

1 pinchcayenne pepper

or to taste

6 ouncesminiature ravioli

dry

3 ouncescrumbled Gorgonzola cheese

2 tablespoonsItalian flat leaf parsley

chopped

2 tablespoonsparmesan cheese

freshly grated

0.5apple

diced

¼ cupchopped toasted walnuts

1 teaspoonItalian flat leaf parsley

chopped

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.