- 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
- 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.
04/20/2018
recipepes.com
Gorgonzola Cream Sauce, recipe
PT15M
PT1H
5
455 calories
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