Enjoying the FRESH Pasta-bilities!

There are a lot of ways that FRESH can make dinnertime easy and convenient. One of my favorite ways is FRESH handmade pasta. It cooks in 3 minutes or less and its flavor and texture are much better than dried. Anytime I have the opportunity to eat pasta that is handmade, I feel like I’m getting a treat. I guess because it is so labor intensive to make yourself it’s like you’re getting a chance to eat something very special.

I learned to make pasta in many shapes and sizes when I lived in Italy, but when I try to make it here in Texas it’s just not the same. It does take a lot of time and counter space and sometimes, no matter how skilled you are, the dough doesn’t come out the way you’d like it to be. Pasta dough can be temperamental. Some days it’s too dry, other days too wet. It can be sticky or tough and the success of a batch of fresh pasta can completely depend on the humidity. That’s why I leave the fresh pasta making to FRESH and I’ll stick to what I know best – making a sauce and eating it!

When it comes to sauces, we often get in a rut. The most popular choices – Marinara and Alfredo. I usually lean towards marinara because it’s lighter and better for you, but sometimes a creamy sauce can be very comforting.

This recipe is for Creamy Gorgonzola Sauce. It’s similar to one I’ve eaten in Italy and after doing some research and translating I think I’ve mastered my version of something similar. Gorgonzola is the Italian version of blue cheese and definitely the most sweet and mild in flavor. I grew up not liking blue cheese, but after trying some of the international versions like Stilton, Roquefort and Gorgonzola, I am now a blue cheese convert.

Besides the flavor, this is one of the easiest sauce I’ve ever made. You need just a few ingredients and it is ready in about 15 minutes. It’s not just good on pasta, I would even spoon this over steak or in a baked potato.

I chose the ravioli for this recipe, but it would go well with any of the pasta shapes in the FRESH pasta case. Also, the addition of walnuts to the sauce is a classic combination in Italy. Walnut trees are very common in many regions of Italy and you see the walnut and gorgonzola pairing in many recipes. They offer a nice crunchy bite to both the sauce and the pasta.

Creamy Gorgonzola Pasta Sauce

1/3 lb BelGioioso Gorgonzola cheese (available in Charcuterie)
1 cup whole milk, warm
4 basil leaves, torn
1 teaspoon cornstarch, plus 1 tablespoon cold milk
2 tablespoons chopped walnuts
3/4 lb FRESH pasta, cooked

Cut the rind away from the Gorgonzola and discard. Break the cheese into smaller pieces and place in a large nonstick skillet. Melt over low heat. Slowly whisk in the milk to incorporate the milk into the cheese thoroughly. Add the basil leaves and bring to a simmer. Once simmering, place the cornstarch in a small glass and stir in 1 tablespoon of cold milk. Stir until the mixture is smooth. Add the cornstarch mixture to the sauce and stir in the walnuts. Simmer for 3 to 5 minutes until sauce has thickened. Add the fresh pasta to the sauce and toss to coat. Serve immediately and garnish with additional walnuts and basil leaves.

Published 8/20/20

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