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Tortellini in Gorgonzola Sahne Sauce mit Spinat und rote Trauben

Tortellini in Gorgonzola Cream Sauce

This easy tortellini in Gorgonzola cream sauce with juicy grapes, fresh spinach, and toasted nuts is a rich, flavour-packed pasta dish you can whip up in less than 30 minutes.
Course Main Dish
Category Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 620 kcal
Autor Elle

Ingredients

  • 500 g cheese tortellini (fresh, from the refrigerated section)
  • 1 tablespoon olive oil
  • 1 x 200 g container heavy cream (200 ml)
  • 150 g Gorgonzola Dolce (or blue cheese of choice)
  • 30 g freshly grated parmesan (approx. 1/4 cup)
  • 150 g seedless red grapes, halved (approx. 1 cup)
  • 2–3 handfuls baby spinach (50–75 g)
  • 2 tablespoons chopped flat-leaf parsley
  • 25 g toasted walnuts (or hazelnuts), finely chopped (approx. ¼ cup)
  • Sea salt and freshly ground black pepper, to taste

Method

  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions, about 3 minutes for fresh tortellini (until tender but al dente). Drain and set aside, reserving 125 ml (½ cup) of the cooking water.
  2. In a large skillet, heat the olive oil over medium heat. Add the cream and simmer, stirring occasionally, until slightly thickened, about 2–3 minutes.
  3. Stir in the gorgonzola and parmesan. Cook until the cheese is melted and the sauce is smooth, about 2–3 minutes.
  4. Add the grapes and parsley. Warm gently for 1 minute. Stir in the spinach and let wilt, about 30–60 seconds.
  5. Season with salt and pepper. Add the cooked tortellini and toss to coat. If needed, add a little of the reserved pasta water (1-2 tablespoons) to loosen the sauce.
  6. Serve immediately, topped with toasted walnuts or hazelnuts. Enjoy!

Notes

  • Roquefort is a great alternative to Gorgonzola if you prefer a stronger, more intense blue cheese flavour. It’s saltier and sharper than Gorgonzola, so consider starting with a little less than 150 g and adjusting to taste.
  • Not a fan of grapes? Swap them for halved cherry tomatoes—either stirred into the sauce or added fresh on top before serving. Or for extra depth, top the finished dish with a few sautéed mushrooms. Their earthy flavour pairs beautifully with the creamy cheese sauce.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.