Gorgonzola Cream Sauce

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.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 300 Calories

Ingredients

• 1 cup heavy whipping cream
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons chopped Italian flat leaf parsley
• 2 tablespoons freshly grated Parmesan cheese
• 6 ounces dry miniature ravioli
• 3 ounces crumbled Gorgonzola cheese
• 1 teaspoon chopped Italian flat leaf parsley
• 0.25 cup chopped toasted walnuts
• 0.5 apple, diced

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.