Rich, creamy, and full of bold Italian flavor, this Tortellini with Gorgonzola Sauce tastes like something you’d order at your favorite Italian restaurant. Incredibly, though, you can make it your kitchen and have it on the table in less than 30 minutes.

Tender cheese-filled tortellini are tossed in a velvety cream sauce flavored with Gorgonzola cheese and dry white vermouth. The Gorgonzola gives the sauce its distinctive tangy, savory flavor, while the cream mellows everything out and creates a sauce you’ll want to savor to the very last drop.

Despite how indulgent this Tortellini with Gorgonzola Sauce tastes, there’s surprisingly very little work involved. Cook the tortellini, prepare the sauce, bring the two together, and dinner is ready.

Serve it as an entrée with warm bread and a simple salad or pair it with grilled chicken, steak, or salmon for an impressive side dish.

Buon appetito!

Why You’ll LOVE This Tortellini with Gorgonzola Sauce

Ready in less than 30 minutes. Restaurant-worthy pasta doesn’t mean hours in the kitchen.
Rich and creamy. Silky Gorgonzola cream sauce coats every piece of tortellini.
Big flavor with little effort. Gorgonzola and vermouth do most of the heavy lifting here.
Easy to customize. Change the tortellini filling or use another flavorful cheese.
Entrée or side dish. It’s hearty on its own and equally delicious alongside your favorite protein.

What You’ll Need

Tortellini – Fresh or frozen tortellini both work beautifully. Cheese, mushroom, or meat-filled varieties are all delicious choices.
Gorgonzola cheese – The star of the sauce, giving it that wonderfully rich, tangy flavor.
Cream – Creates a smooth, luxurious base that balances the stronger flavor of the Gorgonzola.
Dry white vermouth – Adds depth and complexity while complementing the cheese beautifully.
Seasonings – A few simple seasonings finish the sauce without competing with the Gorgonzola.

Recipe Tips

Be gentle with the tortellini. Tortellini are more delicate than many other pastas. Avoid unnecessary stirring and handling while it cooks so those little pasta pockets stay intact.

Don’t thaw frozen tortellini. If you’re using frozen tortellini, cook it directly from frozen. Thawing beforehand can affect its texture. You may need to add another minute or two to the cooking time.

Choose a Gorgonzola you enjoy. Gorgonzola has a distinctive flavor, so the cheese you choose will have a big influence on the finished sauce. If you prefer something milder, you can skip the Gorgonzola and use goat cheese as a delicious alternative.

Don’t skip the vermouth. Dry white vermouth adds an important layer of flavor to this sauce. Much of the alcohol cooks away as the sauce reduces; however, you can use a non-alcoholic vermouth if you prefer.

Experiment with the filling. Mushroom and meat-filled tortellini are two of my favorites with this sauce. In the fall, try pumpkin-filled tortellini or even pumpkin ravioli. The combination with creamy Gorgonzola sauce is absolutely delicious.

How to Serve this Tortellini with Gorgonzola Sauce

This pasta is rich enough to take center stage. Serve it as your main course with warm French or Italian bread and a crisp green salad for a simple dinner that feels anything but ordinary.
This Tortellini with Gorgonzola Sauce also makes a wonderful side dish when paired with smaller portions of grilled chicken, steak, or salmon.
For a vegetable side, roasted butternut squash is especially delicious with Gorgonzola, particularly during the cooler months.
Roasted broccoli is another easy choice that balances the richness of the sauce.
A full-bodied Cabernet Sauvignon is my first choice with this creamy pasta, followed closely by Malbec. If you prefer something sweeter, try a Port or Moscato.

“Wow, what great flavor!” -Gabby

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FAQs

Absolutely. Cook frozen tortellini without thawing it first. Depending on the brand and filling, it may require an additional minute or two of cooking.

Roquefort is a good choice if you want to maintain that distinctive blue-cheese flavor. For something milder, try goat cheese. The sauce will taste different, but the creamy, tangy combination is delicious.

The dry white vermouth contributes quite a bit to the flavor of the sauce, so I recommend using it. If alcohol is a concern, non-alcoholic vermouth is a good alternative.

Yes. Ravioli works beautifully with this sauce. Just cook it according to the package directions and handle it gently when adding it to the sauce.

A simple green salad and crusty bread are perfect if you’re serving Tortellini with Gorgonzola Sauce as your main course. For a larger meal, pair it with grilled chicken, steak, or salmon and a roasted vegetable such as broccoli or butternut squash.

Store leftover Tortellini with Gorgonzola Sauce in a tightly covered container in the refrigerator for up to three days. Reheat gently so the cream sauce doesn’t separate.

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Ingredients

2 cups dry vermouth
2-1/2 cups heavy cream
16 ounces gorgonzola cheese crumbled
¼ cup parmesan cheese grated
½ teaspoon nutmeg
24 ounces tortellini
Salt and white pepper to taste

Instructions

Bring vermouth to a slow boil in a saucepan. Cook until liquid reduces by half.
Add heavy cream and bring to a boil. Lower heat to simmer and add crumbled gorgonzola and parmesan cheese to the sauce and season with nutmeg, and salt and pepper to taste.
Continue to simmer uncovered, stirring constantly for about 15 minutes.
While sauce is simmering, bring 6-quarts water to boil and add about 1 teaspoon of salt to the water. Add tortellini to pot and cook for about 3 to 5 minutes or until tender and pasta floats to the top.
When pasta is done, drain and add to the sauce. Stir to coat all pasta evenly.
Garnish with sprinkled parmesan, as desired.

Notes

Prefer a milder cheese? Replace the Gorgonzola with goat cheese. It still has plenty of tangy, earthy flavor but produces a noticeably different—and equally delicious—sauce.

Can’t find Gorgonzola? Roquefort can be used as a substitute if you enjoy the bold flavor of blue cheese.

Change the pasta. Cheese, mushroom, and meat tortellini all pair beautifully with the sauce. Ravioli can also work, particularly varieties filled with pumpkin or squash.

Skip the alcohol. Use a non-alcoholic dry vermouth if you’d rather prepare the sauce without alcohol.