Gorgonzola Cream Sauce
Description
Chef John serves mini ravioli in a creamy sauce flavored with tangy Gorgonzola and Parmesan for a quick gourmet dish. It's topped with diced apple and toasted walnuts.
Ingredients
•
1 cup heavy whipping cream
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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6 ounces dry miniature ravioli
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3 ounces crumbled Gorgonzola cheese
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2 tablespoons chopped Italian flat leaf parsley
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2 tablespoons freshly grated Parmesan cheese
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1/2 apple, diced
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1/4 cup chopped toasted walnuts
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1 teaspoon chopped Italian flat leaf parsley
Directions
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.
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.
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.
4
Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.