Name: Cheese and spinach tortellini with gorgonzola sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 30 gram butter; 2 tablespoon plain flour; 1 cup (250 millilitres) milk; 3/4 cup (180 millilitres) pouring cream; 100 gram gorgonzola cheese, chopped coarsely; 750 gram packaged cheese and spinach tortellini; 1/4 cup loosely packed fresh flat-leaf parsley leaves

Ingredients

30 gram butter

2 tablespoon plain flour

1 cup (250 millilitres) milk

3/4 cup (180 millilitres) pouring cream

100 gram gorgonzola cheese, chopped coarsely

750 gram packaged cheese and spinach tortellini

1/4 cup loosely packed fresh flat-leaf parsley leaves

Method

1.In a medium saucepan, melt butter. Add flour; cook, stirring, 2 minutes. Gradually stir in milk and cream; bring to the boil. Reduce heat; simmer, uncovered, until sauce boils and thickens. Remove pan from heat; stir in cheese.

2.Meanwhile, in large saucepan of boiling water, cook pasta until pasta rises to the top; drain.

3.Combine pasta with gorgonzola sauce; sprinkle with parsley.

Ravioli or gnocchi can be substituted for the tortellini, but spinach and ricotta is better than meat-based fillings for this sauce.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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