Gorgonzola tortelloni and walnuts
Here is a tasty and succulent dish — classic comfort food — ideal for a winter lunch or dinner. The combination of gorgonzola and walnuts pairs beautifully with the ricotta and spinach-filled tortelloni of Pasta Fresca Rossi. Try the recipe now.
HOW TO MAKE GORGONZOLA AND WALNUT TORTELLONI
Ingredients for 4 people:
- 2 packs of ricotta and spinach tortelloni Pasta Fresca Rossi
- 200 g sweet gorgonzola
- 150 g of walnut kernels
- 30 ml of milk
- Salt to taste.
Preparation
- Melt the sweet gorgonzola in a high-sided saucepan with the milk.
- Cut the nuts into small pieces.
- Bring a large pot filled with salted water to a boil.
- Drop the tortelloni and cook them al dente.
- Drain the pasta and season it in a soup bowl with the sweet gorgonzola cream.
- Top with chopped walnut kernels and serve your gorgonzola and walnut tortelloni immediately.