Gorgonzola Cream Sauce
Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts.
Recipe Summary test
If you use fresh ravioli or tortellini, use double the amount of pasta: 12 ounces instead of 6.