Hello, dear readers! Today, I have a delightful Italian-inspired dish that’s set to enchant your taste buds and elevate any mealtime experience. As a dad juggling the adventures and chaos of four little ones, I often seek quick yet sophisticated recipes that not only satisfy but also bring a touch of indulgence. Enter the Creamy Gorgonzola and Walnut Tortellini with a Sage Butter Sauce – a meal that’s as comforting as it is luxurious.
In our bustling home, dinnertime is a pivotal moment of connection and joy amidst the whirlwind of daily routines. It’s amazing how a single, delicious meal can calm the chaos and bring everyone together at the table. This particular dish holds a special place in my heart as it perfectly combines richly-flavored ingredients into a coherent symphony that even my pickiest eaters can’t resist.
Let’s talk about the stars of this recipe. Gorgonzola, with its creamy, sharp characteristics, harmonizes exquisitely with the earthy crunch of walnuts. Pairing these with fresh tortellini filled with cheese is like a comforting hug on a plate. The sage butter sauce is an aromatic marvel, scented with crispy sage leaves and enriched with a touch of lemon zest that elevates the dish to new heights.
I find that the process of cooking these ingredients, watching the cheese melt seamlessly into the sauce, garnishing with a bright zest of lemon, becomes almost therapeutic. Seeing my children eagerly await their plates, especially little Barnaby who can’t quite yet express his delight in words but offers a big smile instead, reminds me why I love crafting meals at home.
If you’re looking to treat your family, or perhaps impress friends with minimal effort yet maximal flavor, this Creamy Gorgonzola and Walnut Tortellini might just become a staple in your kitchen repertoire. It’s perfect for those busy weekdays when you crave something indulgent yet simple, and it’s equally suited to a weekend get-together that commands a bit of culinary elegance.
So, gather your ingredients and enjoy the magical concoction this recipe brings to your table. Here’s to family, delicious food, and the cherished moments shared over a warm, homely meal. Until next time, happy cooking!
Ingredients
– 250g fresh tortellini, filled with cheese or ricotta
– 100g Gorgonzola cheese, crumbled
– 50g walnuts, roughly chopped
– 60g unsalted butter
– 10 fresh sage leaves
– 75ml double cream
– 30g Parmesan cheese, grated
– Salt, to taste
– Black pepper, freshly ground, to taste
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Zest of 1 lemon
Method
1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to the package instructions, typically 4-5 minutes for fresh tortellini. Once cooked, drain and set aside, reserving a small cup of pasta water.
2. In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sage leaves to the skillet and cook for another 2-3 minutes until they become crispy.
4. Lower the heat to medium-low and stir in the crumbled Gorgonzola cheese, allowing it to melt gently into the butter. Stir in the double cream until smooth and well combined.
5. Add the cooked tortellini to the skillet, tossing them in the sauce to coat evenly. If the sauce is too thick, use a little reserved pasta water to loosen it.
6. Stir in the chopped walnuts, lemon zest, and grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
7. Continue cooking for another 2-3 minutes until everything is heated through.
8. Serve the tortellini immediately, garnished with additional walnuts and Parmesan if desired.
