Tortelloni with Gorgonzola
Spinach Cream Sauce



This delicious Tortelloni with Gorgonzola Spinach Cream Sauce is rich and filling. The tortelloni can be filled with meat, cheese, mushrooms or my favorite cheese and fresh herbs.

If your not familiar with tortelloni, they are the same shape as tortellini only larger. Fresh tortelloni is always best but if you don’t have the time frozen will be find.

Of course this Tortelloni with Gorgonzola Spinach Cream Sauce is full of calories. If you want to try the tortellini with a lighter sauce just top it with some fresh tomatoes and basil. They’re delicious.


  • 1 pound of tortelloni, fresh or frozen
  • 1 Tbls of extra virgin olive oil
  • 2 Tbls of butter
  • 1 bunch of long green onions, chopped
  • 1/4 cup of white wine.
  • 1 cup of heavy whipping cream
  • 1 pound of baby spinach, cooked and chopped
  • 1/2 tsp of fresh grated nutmeg
  • 1/4 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 1/4 cup of fresh grated Parmesan cheese
  • 5oz of Gorgonzola cheese, broken into pieces.
  • 1/4 cup of fresh Italian flat leaf parsley


  • In 6 quarts of boiling salted water, cook the pasta until al dente.
  • In a large frying pan, saute the onions in the oil and butter until tender and translucent.
  • De-glaze the pan with the wine.
  • Add the cream and cook until slightly bubbly.
  • Add the spinach, nutmeg, salt and pepper.
  • Remove from heat and stir in the Parmesan and Gorgonzola until melted.
  • Toss in the cooked pasta and top with parsley.

    Serves 4 people.

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