Tortellini with Crab & Gorgonzola

I had some tortellini at this banquet I attended last night, and it was absolutely wonderful! This is the first time I’ve seen a pasta bar, it was really cool (I’m going to use It by the way, just FYI, lol!). They had veggies for you to choose from, two types of pasta, tortellini & bow tie, and tomato and alfredo sauces. I’ve wanted more of that all day, and was going through my cookbooks for inspiration, and came across this recipe. I love blue cheese and crab, so why not put it together with a white cream sauce, brilliant idea. Why didn’t I think of that? Well, this is something that should be for someone special, candlelight, and wine, and chocolate for dessert. I’m going to try it first, and if it comes out the way I know it will, this is my plan. This dish is quick and easy, but sure to impress your guest. ENJOY!

Yield 2 servings

½ pound dry or 1 pound fresh tortellini, cheese filled, precooked, rinsed and drained
8 oz Dungeness crab meat
6 oz Gorgonzola cheese
2 tbsp butter
2 tsp shallots, minced
¼ c dry white wine
½ c dream
Salt & Pepper (TT)
1 tbsp parsley, chopped fresh

1. Pick over the crabmeat to remove any lingering shell fragments. Set aside 1/3 of the crab for garnish. Crumble the cheese.
2. Sauté the shallots in butter over low heat until softened. Add wine and cream and heat to boil. Add crumbled cheese and the rest of the crab. Reduce the sauce over high heat for 1 minute.
3. Add the tortellini and continue cooking over high heat for another 2 minutes.
4. Season with salt and pepper and transfer to dinner plates. Garnish the tortellini with reserved crab and sprinkle with chopped parsley.



Sincerely,
Saundra D. Jones, CC
Chef/Owner
Divine Cuisine Event Planning and Catering
www.divinecuisineepc.com
info@divinecuisineepc.com
"With man this is impossible, but through Christ all things are possible".