Sunday, March 17, 2013

gorgonzola tortellini


Awhile back I picked up a package of gorgonzola tortellini from a great Madison pasta maker, RP's.  Our local grocery store just started carrying it again to my delight.  Anytime I can buy a local product I'm happy, but especially so when the product is high quality and not prohibitively expensive.  I figured I'd find something to do with it and went searching for a recipe.

 gorgonzola tortellini with walnut cream sauce
on my favorite Charley Harper book!

What do you know, but RP's has suggested recipes at their site for their pastas!  I gladly accepted the suggestion, but added some sauteed mushrooms and peas.  The vegetables brought some much-needed freshness to the otherwise heavy dish.  I also swapped the sour cream out for non-fat Greek yogurt, which may have been the reason my sauce was less than smooth.  I'll take any pointers anyone has for keeping a cream sauce from breaking!  In any case, the texture was not ultimately affected since the final addition of ground walnuts makes the sauce lumpy anyway.

Oh, and this is the prequel to the mascarpone post from the other day.

Gorgonzola Tortelloni with Walnut Cream Sauce
adapted from RP's Fresh Pasta
serves 2

I used less pasta then the recipe called for, but kept the sauce ingredients the same, since I like a saucy pasta.  If you like things a bit drier, cut back the sauce ingredients or up the pasta to 1 lb.

1/2 c walnuts
9 oz  RP's Fresh or Frozen Gorgonzola Tortellini
3 tbsp butter
5 crimini (baby bella) mushrooms, sliced
1 clove garlic crushed
1/3 c milk
1/2 c sour cream or plain yogurt
1/3 c mascarpone cheese
1 c fresh or frozen peas
1/4 tsp salt

 Heat an empty pan over medium heat and cook walnuts until browned.  Grind toasted walnuts in a food processor or spice grinder.  Wipe out the pan carefully with a paper towel. 

Return pan to heat and melt 1-2 tbsp butter.  Cook mushroom slices in butter until browned and cooked down, about 5 minutes.  Add garlic and cook 1-2 more minutes.  Add milk, sour cream or yogurt, and mascarpone.  Add peas and bring to a light simmer and reduce slightly.

Add ground walnuts and salt.  Boil gorgonzola tortellini until tender and top with sauce. Garnish with chopped fresh parsley.

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