Simply perfect. I consulted with the person working at my grocery’s cheese counter to select the right gorgonzola for this recipe and it was a dream. I cut the recipe in half and it worked just fine (1tsp of flour to make sure it thickened to a cream well). Such a delicious, elegant dish!

This was the best and easiest sauce to make. Took the Christmas beef tenderloin to a whole other level! One of my guests doesn’t like Gorgonzola but he loved the sauce. Definitely will be making it again. I made it the night before and warmed it up on the day of by slowly warming it with a little more cream (as if it needed more;-)) and whisked it until the right consistency. This is definitely one of Ina’s best recipes.

My whole family ADORES this sauce. You do have to keep right next to the stove throughout or you will end up with a mess, but it is absolutely worth it! It’s so easy to make and everyone is so impressed every time I make it. I even freeze some in small containers and use it for quick-fix sauce solutions to spruce up proteins here and here.

Seriously the most delicious sauce I have ever had. Better than any bernaise I have tried in five star restaurants. I dream about this sauce. It definitely boils over so you have to watch it VERY closely. I follow this recipe exactly and everyone loves it. I usually find a reason to make a tenderloin just so I can have the sauce.

AMAZING! I would have never thought to pair apples and walnuts with a pasta dish, but this just worked so well. My family gobbled it up and wants me to make it again! We actually used pear instead because the apple had gone bad, and it was just outstanding!

Make cream sauce as directed substitute parmesan for the gorgonzola. In separate pan brown italian sausage and sauteed onions and garlic. Combined cream sauce with meat then added spinach and 4 cheese ravioli finished with more parmesan. Absolutely delicious

YUM! Made my own gnocchi and threw them in to the cream sauce once it was reduced, added the gorgonzola, parmesan, parsley and apple. Left out the nuts. This was incredible and was as good if not better than the $15 dish at my favorite Italian place.

Ingredients:

• 1 cup heavy whipping creamsalt 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
• 1/2 apple, diced
• 1/4 cup chopped toasted walnuts
• 1 teaspoon chopped Italian flat leaf parsley

Directions:

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.

Note:
If you use fresh ravioli or tortellini, use double the amount of pasta: 12 ounces instead of 6.