This bread reminds me of my grandmother’s kitchen. It tastes great as toast, especially when homemade applesauce is poured on top! This will become a staple in your home thanks to the spicy fennel seeds and ripe, sweet raisins.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup heavy whipping cream
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 6 ounces dry miniature ravioli
- 3 ounces crumbled Gorgonzola cheese
- 2 tablespoons chopped Italian flat leaf parsley
- 2 tablespoons freshly grated Parmesan cheese
- ½ apple, diced
- ¼ cup chopped toasted walnuts
- 1 teaspoon chopped Italian flat leaf parsley
Instructions
- 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.
- 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.
- 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.
- Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
- If you use fresh ravioli or tortellini, double the amount of pasta (12 ounces instead of 6).
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 258 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This sauce was amazing and came together so easily! I made the sauce exactly as written. To mimic a local restaurant dish that we love, I used gnocchi instead of ravioli and added sautéed mushrooms and a few handfuls of spinach. Finished with toasted pine nuts. The sauce is a keeper and tastes restaurant worthy!!
My husband adored the cream sauce. I followed the recipe for the sauce but varied the other items. I used farfalle pasta and served thinly sliced medium rare ribeye with a light drizzle of the sauce on top. The apple was a nice complementary topping. I didn’t use walnuts as that is something my husband doesn’t like. I didn’t need any additional salt and I put the fresh ground pepper on top of the dish rather than in the cream sauce.
This recipe is simply amazing and I have made it three times since originally coming across mid-august! I was looking for a Gorgonzola cream sauce for our steak and mashed potatoes a few Friday’s back (imitating a recipe we once had at a local restaurant). That time just did the sauce and if you cook per the instructions, it does thicken quite nicely. Loved it so much we made it twice since, to follow the rest of the recipe 😉 including the pasta, apples and walnuts! Used mushroom stuffed ravioli (brand Rana – refrigerated section). Today, made yet again and added minced garlic to the cream simmer and fresh spinach at the end. Yes, you could totally add chicken! Or sautéd mushroom! Or serve the sauce over chops (include the apple!!) or large, grilled portobellos! I can see all the ways I will use and reuse this recipe! We love that this is super easy to make. It IS very rich and filling (with the pasta) but leftovers have turned out good! Thanks again for another winner of a recipe!! It’s a new favorite that will go on repeat!
Yum
Wow! This is fantastic! It seemed, at first, like it would be complicated, but it wasn’t at all. My family raved about it. I’m saving this recipe with my “Recipes to make to impress dinner guests”. Chef John never lets me down.
Amazing! I made the sauce with heavy whipping cream and added 3 oz of feta cheese crumbles instead of blue cheese, added gnocchi and a bag of fresh spinach! It was delicious with grilled shrimp and Texas toast on the grill.
Made the sauce exactly as described and it’s perfect! Change from ravioli to linguine and added chicken, then topped exactly as described. A delicious crowd pleaser from the toddler to the adults. Every plate at the table was cleared. Next time I’ll make a double batch since it went so quick!
Made the sauce following the recipe exactly. Made a velvety thick delicious sauce. Wonderful!
Perfect….this was so good and very easy to make….we didn`t have fresh apples so we used freeze dried instead and they worked well.
I used thin spaghetti and added lump crab to replicate a dish I had once at a restaurant. The key is cooking the cream down and then adding the pasta water to make it the right consistency.
I cooked this as written, it was wonderful. The apples on top really made the dish unique . I will be making it again.
Another five stars for Chef John. This is a new family favorite!!
very yummy and flavorful
My family loved this but I made a few adjustments. I left off the apple and walnuts. I added more cayenne for a better kick and threw in some diced ham. My family loved this will definitely make again.
Delicious! I made it without the walnuts. The apples add a really nice contrast in flavors.
This dish will impress the eyes and tastebuds!
Rich and Delicious. For blue cheese fans.
I took a completely different spin to this. Loved the way it sounded and wasn’t doing ravioli or tortalini… I added Parmesan and a little mozzarella cheese to the mixture as it cooked, added some garlic powder and doubled the recipe to pour over grilled chicken breast on a bed of broccoli. Put it in a tin pan and sprinkled more mozzarella on top and baked at 425 for 30 minutes *ish*. At the same time, sliced potatoes pretty thin and baked with some onion, garlic powder and some pepper. Cooked them until crispy and laid the potatoes on the plate as a base and scooped the chicken, broccoli and sauce mixture and placed it on top. It was amazing!
Made this last night and it was great on whole wheat rotini. We had to substitute a sharp cheddar for the hard Italian cheese at the last minute, but loved it anyway. This will replace the similar (but inferior) bleu cheese sauce we’ve been using. Thanks!
I made this and added G cheese directly into heavy cream for melt down. They grilled chicken and cut into thin strips and 2 handfuls of fresh spinach last minute into hot pasta and cheese sauce. Sinful
This recipe is AMAZING!!!! My family loved it!! We didn’t use any nuts and it was still delicious! This is a keeper!!