Tortelloni with Gorgonzola Spinach Cream Sauce

Tortelloni with Gorgonzola
Spinach Cream Sauce


Serves 4 people.

  • 1 pound of tortelloni, fresh or frozen

  • 1 Tbls of extra virgin olive oil

  • 2 Tbls of butter

  • 1 bunch of long green onions, chopped

  • 1/4 cup of white wine.

  • 1 cup of heavy whipping cream

  • 1 pound of baby spinach, cooked and chopped

  • 1/2 tsp of fresh grated nutmeg

  • 1/4 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 1/4 cup of fresh grated Parmesan cheese

  • 5oz of Gorgonzola cheese, broken into pieces.

  • 1/4 cup of fresh Italian flat leaf parsley




  • In 6 quarts of boiling salted water, cook the pasta until al dente.

  • In a large frying pan, saute the onions in the oil and butter until tender and translucent.

  • De-glaze the pan with the wine.

  • Add the cream and cook until slightly bubbly.

  • Add the spinach, nutmeg, salt and pepper.

  • Remove from heat and stir in the Parmesan and Gorgonzola until melted.

  • Toss in the cooked pasta and top with parsley.



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