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Ricotta and Spinach Tortelloni with Gorgonzola Cream Sauce and Pine Nuts (Four Cheese Tortelloni con Crema di Gorgonzola e Pinoli)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

1/4 cuppine nuts
2 tabelspoonsextra-virgin olive oil
1small onion, diced
2 clovesgarlic, chopped
2 tabelspoonsdry white wine
1/4 cup (4 ounces)heavy whipping cream
1/2 cup (2 ounces)gorgonzola cheese, crumbled
1 package (8 ounces)BARILLA Ricotta and Spinach Tortelloni
1/2 teaspoonsalt
1/8 teaspoonfreshly ground black pepper
2 tabelspoonfresh chives, cut into 1-inch strips


ROAST pine nuts in pan until very lightly browned. Set aside.
HEAT olive oil in a large skillet. Add onion and garlic and saute until transparent. Add white wine and whipping cream and simmer for 3-4 minutes.
ADD Gorgonzola cheese and continue to simmer for 3 minutes.
COOK Tortelloni according to package directions.
ADD roasted pine nuts, salt, pepper and drained Tortelloni to skillet. Turn off heat, cover and let sit for 2 minutes.
GARNISH with chives. Serve immediately




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