Jan 232014
 

This flavorful, creamy bleu cheese sauce with hints of rosemary and garlic is perfect when served over cheese tortellini.

biancaneve_featured

Tortellini Biancaneve
 
Prep time
Cook time
Total time
 
This flavorful, creamy bleu cheese sauce with hints of rosemary and garlic is perfect when served over cheese tortellini.
Author:
Recipe type: Pasta, Main Dishes, Vegetarian, Sauces, Marinade and Rubs
Cuisine: Italian
Serves: 2
Ingredients
  • 1 9 oz. package of refrigerated cheese tortellini
  • 4 oz. bleu cheese or gorgonzola
  • ½ c. parmesan cheese
  • 2 tbsp. butter
  • 2 tbsp. flour
  • 4 cloves garlic, minced
  • 1½ c. milk
  • 1 tsp. fresh rosemary, chopped
  • ⅛ tsp. nutmeg
  • Salt to taste
Instructions
  1. Cook tortellini according to package directions.
  2. While tortellini is cooking, melt butter in a saucepan over medium high heat.
  3. Add minced garlic to melted butter in saucepan. Saute for 1-2 minutes until garlic is fragrant.
  4. Add flour to butter-garlic roux mixture, stirring constantly with a whisk.
  5. Turn heat down to medium low and cook the roux for about 2 minutes, whisking the entire time until the mixture is smooth.
  6. Turn the heat back up to medium high and slowly add the milk to the roux, whisking the entire time.
  7. Add the fresh rosemary, nutmeg, and salt to taste. Continue stirring for 2-3 minutes until the sauce thickens.
  8. Add the blue cheese/gorgonzola and stir until the cheese melts.
  9. Remove the sauce from the stove and stir in the parmesan cheese.
  10. Toss the tortellini in the sauce. Serve immediately and garnish with more parmesan, if desired.

 

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