Tortellini with Gorgonzola Sauce

This past weekend I made an easy pasta and cheese dish that received a lot of nice reviews. Tortellini with a Gorgonzola cheese sauce is a hearty meal that can be served alone or as a side dish with a meat dish.





                       Cheese Tortellini with Gorgonzola Cheese Sauce

1 pkg. cheese tortellini (Fresh or frozen If frozen, allow to thaw before cooking.)
1 tsp olive oil
1 qt. heavy cream
1 tbl spoon butter
1 tbl spoon flour
5 oz. Gorgonzola cheese
4 oz  Parmesan cheese
1 tbl spoon chopped fresh basil
salt/pepper to taste



In a heavy pot, heat butter on med-high heat and add flour. Stir until mixed. Cook for 4-5 minutes. Lower heat to medium and add heavy cream slowly, stirring to reduce lumps. Allow cream to simmer for 20 minutes to reduce and to cook flour in roux. Whisk occasionally.

Remove from heat, allow to cool slightly, and add both cheeses slowly while stirring to prevent curdling. Salt and pepper to taste.

Bring 4 qts. water to a boil. Add 2 tsps. salt and 1 tsp olive oil. Add tortellini. Cook until pasta floats. Remove from pan and drain to eliminate moisture. Add to sauce and mix.

Ladle onto plate and sprinkle with chopped basil to serve. To reheat leftovers, add 1/4 cup milk or heavy cream and heat slowly.