Gorgonzola and Walnut Sauce for Pumpkin or Porcini-Stuffed Tortellini

• 1 pound Pumpkin, Gorgonzola or Porcini-stuffed tortellini
• 1/2 pound "Dolce" (sweet) Gorgonzola
• 1/4 cup chicken broth
• 1/4 cup Madeira
• 1/2 cup heavy cream
• 1 clove peeled smashed garlic
• 1 cup toasted walnuts, chopped
• Salt and freshly ground black pepper

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until tender, about 8 to 10 minutes.
3. Meanwhile, crumble Gorgonzola in the top of a double boiler.
4. Whisk in broth, Madeira and heavy cream, garlic clove and cook uncovered for 3 to 4 minutes or until the cheese has melted.
5. Remove garlic clove.
6. Drain the pasta, pat it dry and spoon into a deep dish.
7. Top with spoonfuls of sauce and top with walnuts.

pumpkin, dolce, chicken broth, madeira, heavy cream, garlic, walnuts, salt

Taken from www.foodnetwork.com/recipes/gorgonzola-and-walnut-sauce-for-pumpkin-or-porcini-stuffed-tortellini-recipe.html (may not work)