Tortellini With Gorgonzola Sauce Recipe

ingredients

1 tablespoon olive oil
2 tablespoons finely chopped shallots or onion
1 cube chicken bouillon, crumbled
1 cup water
1/2 cup heavy or whipping cream
1/2 cup crumbled gorgonzola cheese
2 tablespoons chopped walnuts, toasted, if desired
1 tablespoon finely chopped fresh sage leaves
OR
1/2 teaspoon dried sage leaves, crushed
1 pound meat or cheese tortellini, cooked and drained

directions

In 12-inch nonstick skillet, heat olive oil over medium heat and cook shallots, stirring occasionally, 2 minutes or until shallots are tender.

Stir in bouillon cube blended with water. Bring to a boil over high heat. Reduce heat to low and simmer 1 minute. Stir in cream and cheese.

Bring just to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until sauce is slightly thickened. Stir in walnuts and sage.

Toss with hot tortellini.

nutrition data

Nutritional data has not been calculated yet.