"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tortellini with Walnut Gorgonzola Sauce Recipe

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This recipe for Tortellini with Walnut Gorgonzola Sauce, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, October 25, 2006


1/2 c. chopped walnuts
3 T. butter
1/4 c. finely chopped onion
1 cloves garlic, pressed
2 t. cornstarch
1 1/2 c. half & half cream
1/2 c. chicken broth
1 1/2 t. lemon juice
3 oz. (2/3 c. packed) gorgonzola cheese, crumbled
1 T. dry sherry
1/8 t. nutmeg
1/4 t. each: thyme, marjoram, sage
18 oz. cheese tortellini

In a 10 or 12 inch frying pan, stir or shake walnuts over med high heat until toasted, about 5 min. Set aside.
Melt butter in frying pan over med. heat; add onion & garlic & stir often until onion is limp, 8 10 min. Smoothly blend cornstarch with 2 T. cream, add cornstarch mixture, cream & broth to pan. Bring to a boil on high heat, stirring. Turn heat to low and add all other ingredients & stir until cheese melts. Keep warm.
Cook tortellini. Add sauce to pasta and mix. Top with nuts.

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