Tortelloni with Gorgonzola Spinach Cream Sauce

By on November 13, 2011

tortelloni spinach sauce Tortelloni with Gorgonzola Spinach Cream Sauce


  • 1 pound of tortelloni, fresh or frozen
  • 1 Tbls of extra virgin olive oil
  • 2 Tbls of butter
  • 1 bunch of long green onions, chopped
  • 1/4 cup of white wine.
  • 1 cup of heavy whipping cream
  • 1 pound of baby spinach, cooked and chopped
  • 1/2 tsp of fresh grated nutmeg
  • 1/4 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1/4 cup of fresh grated Parmesan cheese
  • 5oz of Gorgonzola cheese, broken into pieces.
  • 1/4 cup of fresh Italian flat leaf parsleyPREPARATION
  • In 6 quarts of boiling salted water, cook the pasta until al dente.
  • In a large frying pan, saute the onions in the oil and butter until tender and translucent.
  • De-glaze the pan with the wine.
  • Add the cream and cook until slightly bubbly.
  • Add the spinach, nutmeg, salt and pepper.
  • Remove from heat and stir in the Parmesan and Gorgonzola until melted.
  • Toss in the cooked pasta and top with parsley.Serves 4 people.