Easy Gorgonzola Cream Sauce Recipe

Ingredients

• 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
• 0.5 apple, diced
• 0.25 cup chopped toasted walnuts
• 1 teaspoon chopped Italian flat leaf parsley

Instructions

1. Heat a heavy skillet over medium heat. Pour in the cream, bring to a simmer, and cook until reduced by half, approximately 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper for a flavorful kick.
2. Bring a pot of salted water to a rolling boil. Add the dried ravioli and cook, stirring occasionally, until tender, about 16 to 18 minutes. Drain, but reserve a cup of the pasta water for later.
3. Gently fold the cooked ravioli into the creamy Gorgonzola sauce and reduce heat to low. Mix in the Gorgonzola cheese, stirring gently until melted and smooth. If the sauce becomes too thick, thin it with a little reserved pasta water.
4. Stir in 2 tablespoons of parsley and the Parmesan cheese. Transfer to a serving bowl and garnish generously with diced apple, walnuts, and 1 teaspoon of parsley.

Nutrition

• Calories: 300 kcal
• Fat Content: 24 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 258 mg
• Protein Content: 9 g
• Cholesterol Content: 82 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g