Quick & Easy

Cheese and spinach tortellini with gorgonzola sauce

cheese and spinach tortellini with gorgonzola sauce



1.In a medium saucepan, melt butter. Add flour; cook, stirring, 2 minutes. Gradually stir in milk and cream; bring to the boil. Reduce heat; simmer, uncovered, until sauce boils and thickens. Remove pan from heat; stir in cheese.
2.Meanwhile, in large saucepan of boiling water, cook pasta until pasta rises to the top; drain.
3.Combine pasta with gorgonzola sauce; sprinkle with parsley.

Ravioli or gnocchi can be substituted for the tortellini, but spinach and ricotta is better than meat-based fillings for this sauce.


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