Tortelloni with crab and gorgonzola
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dry or 1 pound fresh tortelloni; cheese filled, |
| ; precooked, rinsed | ||
| ; and drained | ||
| 6 | ounces | Dungeness crab meat |
| 6 | ounces | Gorgonzola cheese |
| 2 | tablespoons | Butter |
| 2 | teaspoons | Minced shallots |
| ¼ | cup | Dry white wine |
| ½ | cup | Cream |
| Salt & pepper; to taste | ||
| 1 | tablespoon | Chopped parsley |
Directions
Pick over the crab meat to remove any lingering shell fragments. Set aside ⅓ of the crab for a garnish. Crumble the cheese.
Saut‚ the shallots in butter over low heat until softened. Add wine & cream and heat to a boil. Add crumbled cheese and ⅔ of the crab. Reduce the sauce over high heat for 1 minute. Add the tortelloni and continue cooking over high heat for another 2 minutes.
Season with salt & pepper and remove to dinner plates.
Garnish the tortelloni with reserved crab and sprinkle with chopped parsley.
Approximate preparation time: 20 minutes. Makes 2 servings.
Note: It's best if you precook the tortelloni, then roll them into the sauce when you are ready to serve Converted by MC_Buster.
Converted by MM_Buster v2.0l.