Ricotta/Spinach Tortelloni With Gorgonzola Sauce & Pine Nuts

• 14 cup pine nuts (we used toasted slivered almonds)
• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 2 garlic cloves, chopped
• 2 tablespoons dry white wine
• 14 cup heavy whipping cream
• 12 cup gorgonzola, crumbled
• 1 (8 ounce) package spinach and ricotta tortellini (we used Barilla)
• 12 teaspoon salt
• 18 teaspoon fresh ground black pepper
• 1 pinch red pepper flakes
• 2 tablespoons fresh chives, cut into 1-inch strips

1. Roast pine nuts or slivered almonds in pan until very lightly browned.
2. Set aside.
3. Heat olive oil in a large skillet.
4. Add onion, garlic, and red pepper flakes(if using) and saute until transparent.
5. Add white wine and whipping cream and simmer for 3-4 minutes.
6. Add Gorgonzola cheese and continue to simmer for 3 minutes.
7. Cook Tortelloni according to package directions.
8. Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet.
9. Turn off heat, cover and let sit for 2 minutes.
10. Garnish with chives.
11. Serve immediately.

nuts, extra virgin olive oil, onion, garlic, white wine, heavy whipping cream, gorgonzola, ricotta tortellini, salt, ground black pepper, red pepper, fresh chives

Taken from www.food.com/recipe/ricotta-spinach-tortelloni-with-gorgonzola-sauce-pine-nuts-213470 (may not work)