Gorgonzola Cream Sauce � Now with Cream!

Since we�re heading into rich and creamy sauce season, I thought I�d use a nice hunk of Gorgonzola as an excuse to post a tutorial for a classic �cream sauce.� 

Unlike what�s passed off as the real stuff at casual dining chains, a true cream sauce contains nothing but heavy cream, and is on another level when it comes to taste and texture. A regular diet of cream sauce isn�t recommended, but once in a while, it�s nice to take a break from the old 2%, and the technique is dead simple. Simmer cream in a saucepan until it reduces and thickens slightly, flavor it however, and toss in some hot (hopefully stuffed) pasta. Done and done.

I went with a fairly mild, crumbly Gorgonzola this time, but no matter which you choose, be careful not to �cook� the cheese. You just want to stir it in on low, until it�s almost gone, and then turn off the heat. Otherwise the cheese will �break,� and you�ll have a greasy mess.

Since my mini-ravioli delivery system featured a squash filling, I decided to finish with diced apples and toasted walnuts. It was perfect with the rich sauce, and I recommend it if you�re using a similar pasta. Since the sauce itself is so easy, as in one ingredient easy, you can spend all that extra brainpower thinking of things you can add to it. I hope you give this great sauce technique a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 cup heavy whipping cream (36% fat)

salt and pepper to taste

cayenne to taste

3 ounces Gorgonzola cheese, crumbled

2 tbsp chopped Italian parsley

finely grated Parmigiano-Reggiano, optional

6 ounces dry mini-ravioli (double to 12-oz if using fresh ravioli or tortellini)

1/2 apple, diced

1/4 cup chopped toasted walnuts