Ingredients
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1 cup heavy whipping cream
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper, or to taste
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6 ounces dry miniature ravioli
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3 ounces crumbled Gorgonzola cheese
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2 tablespoons chopped Italian flat leaf parsley
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2 tablespoons freshly grated Parmesan cheese
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½ apple, diced
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¼ cup chopped toasted walnuts
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1 teaspoon chopped Italian flat leaf parsley
Directions
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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.
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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.
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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.
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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).
Nutrition Facts (per serving)
| 300 | Calories |
| 24g | Fat |
| 13g | Carbs |
| 9g | Protein |
| 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.
