Spinach Gorgonzola Walnut Shells With Parmesan Cream Recipes

Steps:

• Heat water to a boil for pasta, salt water and cook pasta to al dente.
• Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
• In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

Steps:

• Drizzle the pan with olive oil and add the butter. Throw in the mushrooms and season that with a bit of salt and pepper. Add the spinach and let it thaw a bit, add the chicken stock and let that simmer. It shoud reduce a bit. The Cream is next, add that at a lower heat and add the Gorgonzola. The sauce should be fairly thick at this point, add the sour cream and parsley, stir fairly continuously -- Done! Literally 10 minutes or so.

Steps:

• Heat oven to 350º. Spray a 13x9 baking dish with cooking spray.
• Cook pasta shells to desired doneness as directed on package.
• Meanwhile, squeeze spinach to remove moisture.
• In food processor or blender, combine spinach, ricotta, gorgonzola, walnuts, 1 garlic clove and egg.
• Process 30-45 seconds in food processor (1-2 minutes in blender) or until well mixed.
• In large saucepan, melt butter over medium heat. Add minced garlic clove and stir 1 minute or until tender.
• Stir in flour, salt and pepper; cook and stir until bubbly.
• Gradually add half-and-half, stirring constantly with wire whisk.
• Cook and stir 5-6 minutes or until mixture comes to a boil.
• Stir in parmesan cheese; pour sauce into baking dish.
• Drain pasta shells; rinse with hot water. Drain well.
• Spoon about 1-1/2 tablespoons filling into each pasta shell.
• Arrange stuffed shells in single layer over sauce. Cover tightly with foil.
• Bake at 350º for 20-25 minutes or until thoroughly heated and sauce is bubbly.
• To serve, spoon sauce over stuffed shells.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

Steps:

• In a large bowl, combine the spinach, strawberries, cashews and cheese. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat.

Steps:

• 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.