Tortellini With Crab Gorgonzola

• 1/2 lb. dry or 1 lb. fresh tortellini (cheese filled), precooked, rinsed and drained
• 6 oz. dungeness crab meat
• 6 oz. Gorgonzola cheese
• 2 Tbsp. butter
• 2 tsp. minced shallots or green onions
• 1/4 c. dry white wine
• 1/2 c. cream
• salt and pepper to taste
• 1 Tbsp. chopped parsley

1. Pick over the crab meat to remove any lingering shell fragments.
2. Set aside 1/3 crab for a garnish.
3. Crumble the cheese. Saute the shallots in butter over low heat until softened. Add wine and cream and heat to a boil. Add crumbled cheese and 2/3 of the crab.
4. Reduce the sauce over high heat for 1 minute. Add the tortellini and continue cooking over high heat for another 2 minutes. Season with salt and pepper and remove to dinner plates. Garnish the tortellini with reserved crab and sprinkle with chopped parsley.
5. Serves 2.

fresh tortellini, crab meat, gorgonzola cheese, butter, shallots, white wine, cream, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=529434 (may not work)