Gorgonzola Cream Sauce – Now with Cream!

Since we’re heading into rich and creamy sauce season, I
thought I’d use a nice hunk of Gorgonzola as an excuse to post a tutorial for a
classic “cream sauce.” 

Unlike what’s passed off as the real stuff at casual
dining chains, a true cream sauce contains nothing but heavy cream, and is on
another level when it comes to taste and texture. A regular diet of cream sauce isn’t recommended, but once in
a while, it’s nice to take a break from the old 2%, and the technique is dead simple.
Simmer cream in a saucepan until it reduces and thickens slightly, flavor it
however, and toss in some hot (hopefully stuffed) pasta. Done and done.

I went with a fairly mild, crumbly Gorgonzola this time, but
no matter which you choose, be careful not to “cook” the cheese. You just want
to stir it in on low, until it’s almost gone, and then turn off the heat.
Otherwise the cheese will “break,” and you’ll have a greasy mess.

Since my mini-ravioli delivery system featured a squash
filling, I decided to finish with diced apples and toasted walnuts. It was
perfect with the rich sauce, and I recommend it if you’re using a similar
pasta. Since the sauce itself is so easy, as in one ingredient easy, you can
spend all that extra brainpower thinking of things you can add to it. I hope
you give this great sauce technique a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:
1 cup heavy whipping cream (36% fat)
salt and pepper to taste
cayenne to taste
3 ounces Gorgonzola cheese, crumbled
2 tbsp chopped Italian parsley
finely grated Parmigiano-Reggiano, optional
6 ounces dry mini-ravioli (double to 12-oz if using fresh
ravioli or tortellini)
1/2 apple, diced
1/4 cup chopped toasted walnuts

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