Recipes Global Cuisines European Italian Gorgonzola Cream Sauce 4.9 (97) 78 Reviews 27 Photos Autumn is the season for rich, creamy sauces, and I'm pretty sure you're going to be shocked at just how easy this one is. When your cream is reduced, your sauce is practically done. I like serving this with a stuffed pasta like tortellini or ravioli, topped with diced apple and crunchy toasted walnuts. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 17, 2024 Save Rate Print Share Add Photo 27 27 27 27 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 cup heavy whipping cream salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste 6 ounces dry miniature ravioli 3 ounces crumbled Gorgonzola cheese 2 tablespoons chopped Italian flat leaf parsley 2 tablespoons freshly grated Parmesan cheese ½ apple, diced ¼ cup chopped toasted walnuts 1 teaspoon chopped Italian flat leaf parsley Directions Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper. Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water. Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water. Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley. Recipe Tip If you use fresh ravioli or tortellini, double the amount of pasta (12 ounces instead of 6). I Made It Print 218 home cooks made it! Nutrition Facts (per serving) 300 Calories 24g Fat 13g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 300 % Daily Value * Total Fat 24g 31% Saturated Fat 13g 67% Cholesterol 82mg 27% Sodium 258mg 11% Total Carbohydrate 13g 5% Dietary Fiber 2g 5% Total Sugars 2g Protein 9g 17% Vitamin C 3mg 3% Calcium 169mg 13% Iron 1mg 4% Potassium 97mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.