Sunday Supper: Tortellini with Gorgonzola Cream Sauce Recipe

Each Saturday evening we bring you a Sunday Supper recipe. Why Saturday? So you have time to shop and prepare for tomorrow, of course!

I only discovered the Silver Palate Cookbook after joining Ed Levine here at Serious Eats. He recommended it early on as indispensible. But it wasn't until the 25th Anniversary Edition came out that I actually picked up a copy. And now, whenever I'm at a loss for dinner or want to beef up my recipe repertoire, I turn to it.

One of my favorite quick and easy recipes from it is this one for Tortellini with Gorgonzola Cream Sauce. I actually haven't made it in quite a while, but Jamie Forrest's recent blue cheese dip postand the fact that he stopped by Serious Eats HQ with samples of it (thanks, Jamie!)has me hankerin' for this pasta dish again.

The book's authors recommend it as either a first course or light main, and I generally make it as a main, accompanied by a simple salad and some good oven-warmed crusty bread. It makes enough for six servings, which is too much for one or two, so if you find yourself with leftovers after making it tomorrow night, you'll have a couple lunches or dinners for next week.


  • 1 1/2 cups dry white vermouth
  • 2 1/4 cups heavy cream
  • Freshly ground black pepper, to taste
  • Big pinch of freshly grated nutmeg
  • 1 1/2 pounds fresh tortellini
  • 3/4 pound sweet Gorgonzola cheese, crumbled
  • 1 1/2 tablespoons grated Parmigiano-Reggiano cheese


  1. In a small heavy saucepan, bring the vermouth to a boil; reduce by half.

  2. Add the heavy cream, bring to a boil again, then lower heat to create a simmer. Season to taste with black pepper, add the nutmeg, then simmer, uncovered, until mixture is reduced by a third—about 15 minutes.

  3. Bring 6 quarts water to a boil in a large pot; salt the water. Add the tortellini; cook according to package instructions. Drain tortellini; return to hot pot.

  4. Remove cream sauce from heat, stir in half the Gorgonzola and all the Parmigiano-Reggiano. Pour over the tortellini. Set over medium heat; cook gently, stirring constantly, until cream has thickened slightly and tortellini have absorbed some of the sauce, 5 to 8 minutes.

  5. Divide tortellini evenly among 6 plates, sprinkle each serving with the reserved Gorgonzola, and serve immediately.