This Italian Tortellini dish is so flavorful and good you’ll feel like you’re eating at a five-star restaurant. You’ll want to savor every drop of the creamy sauce with its bold flavors of gorgonzola — I know I do. If you prefer the taste of less pungent cheese, replacing the gorgonzola with goat cheese creates an equally tasty experience.
You would expect a lot of prep and cooking time for something that tastes this good, yet that’s not the case. You can have this on the table in less than 30 minutes with rave reviews to follow.
Buono!
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Worry-Free Cooking |
- Tortellini is a delicate pasta, so the less handling while cooking is best. I rely on my Stock Pot with a Strainer Insert for this task, because it lets me avoid having to move the pasta to a colander then to the sauce pot. I just lift the strainer when it’s done and move right to the sauce pot.
- A must-have Classic Cajun Cookware works wonderfully for making the sauce, and it’s roomy enough to hold all the pasta. This cookware is versatile for so many recipes, and it will last a lifetime.
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Menu Planning |
- Serve this pasta as an entrée paired with a loaf of French bread and a small side salad. Buon appetito!
- This dish makes a terrific side when served with a protein like grilled chicken, steak, or salmon.
- Roasted butternut squash or broccoli as a vegetable side will complement the gorgonzola flavors beautifully.
- Store leftovers in the fridge for up to three days.
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Drink Pairings |
- In my humble opinion, there’s only one way to go here. Red wine. My first choice is always a classic full-bodied Cabernet Sauvignon followed by a Malbec. If you’re into sweeter wines, a Port or Moscato are good choices. Whatever you select, serve in style with modern stemware.
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Helping Hand |
- This recipe uses dry white vermouth, which boils down to cook out a good portion of the alcohol. If you prefer, a non-alcoholic version of Vermouth would also work.
- Roquefort cheese is a good substitute for gorgonzola.
- Try this recipe with goat cheese instead of gorgonzola. Goat cheese has tangy, earthy flavors for a whole new experience in taste.
- Fresh or frozen tortellini work great in this recipe. If using frozen, avoid thawing before cooking, as that can ruin the texture of the pasta. Frozen pasta may also need to cook for 1 to 2 minutes longer.
- Try any variety of tortellini for this recipe. My favorites are mushrooms or any meat stuffed tortellini. And pumpkin-stuffed tortellini (or even a ravioli) take this dish to whole new level — a perfect dish for the fall season!
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Grocery & Gourmet |
- Vermouth is a key ingredient for this dish, so it’s not something you’ll want to leave out. A good variety of Vermouth makes a difference in taste.
