Tortellini With Sour Cream Gorgonzola Sauce Recipes

TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
• Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
• Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.

TORTELLINI WITH GORGONZOLA SAUCE

Steps:

• boil vermouth, reduce by half Add cream and lower heat add nutmeg and pepper, simmer for 15 mins pour over pasta with cheeses

GORGONZOLA AND WALNUT SAUCE FOR PUMPKIN OR PORCINI-STUFFED TORTELLINI

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 to 10 minutes. Meanwhile, crumble Gorgonzola in the top of a double boiler. Whisk in broth, Madeira and heavy cream, garlic clove and cook uncovered for 3 to 4 minutes or until the cheese has melted. Remove garlic clove. Drain the pasta, pat it dry and spoon into a deep dish. Top with spoonfuls of sauce and top with walnuts.

TORTELLINI WITH GARLIC CREAM SAUCE

Steps:

• Cook tortellini according to the package directions; set aside.
• In a large pan, heat oil and butter. Sauté garlic 2 minutes.
• In a cup stir together half and half, broth, and cornstarch; pour into skillet.
• Bring to a boil, reduce heat and simmer 3 minutes.
• Stir in the herbs, olives, garlic, and tortellini; cook 2 minutes to heat through.
• Serve.

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD

Steps:

• Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
• Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
• Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

TORTELLINI WITH CREAMY ROASTED GARLIC SAUCE

Steps:

• Preheat oven to 350°F.
• To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier).
• Place the heads in a square of aluminum foil with the head facing up.
• Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads).
• Seal the foil and roast for 1 hour.
• Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic.
• Place the roasted garlic into a blender or food processor.
• Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized.
• Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper.
• Whirl to combine.
• Sauce will be thick at this point. Set aside.
• Cook the pasta until al dente; drain.
• Melt the butter in a skillet.
• Add the pasta and toss with the butter until coated.
• Add the sauce, cook and stir until sauce becomes thin.
• Simmer for 10 minutes, stirring occasionally.
• Serve immediately with extra Parmesan cheese on top to desired taste.
• To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas.

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.