Sunday Supper: Tortellini With Gorgonzola Cream Sauce Recipe

• 1 1/2 cups dry white vermouth
• 2 1/4 cups heavy cream
• Freshly ground black pepper, to taste
• Big pinch of freshly grated nutmeg
• 1 1/2 pounds fresh tortellini
• 3/4 pound sweet Gorgonzola cheese, crumbled
• 1 1/2 tablespoons grated Parmigiano-Reggiano cheese

1. In a small heavy saucepan, bring the vermouth to a boil; reduce by half.
2. Add the heavy cream, bring to a boil again, then lower heat to create a simmer. Season to taste with black pepper, add the nutmeg, then simmer, uncovered, until mixture is reduced by a thirdabout 15 minutes.
3. Bring 6 quarts water to a boil in a large pot; salt the water. Add the tortellini; cook according to package instructions. Drain tortellini; return to hot pot.
4. Remove cream sauce from heat, stir in half the Gorgonzola and all the Parmigiano-Reggiano. Pour over the tortellini. Set over medium heat; cook gently, stirring constantly, until cream has thickened slightly and tortellini have absorbed some of the sauce, 5 to 8 minutes.
5. Divide tortellini evenly among 6 plates, sprinkle each serving with the reserved Gorgonzola, and serve immediately.

heavy cream, freshly ground black pepper, nutmeg, fresh tortellini, gorgonzola cheese, cheese

Taken from www.seriouseats.com/recipes/2008/02/sunday-supper-tortellini-with-gorgonzola-cream-pasta-recipe.html (may not work)