Cheese pasta the way it should be — fresh tortellini bathed in a creamy sauce of four melted Italian cheeses. Twenty minutes, start to finish, and absolutely indulgent.
Tortellini Quattro Formaggi
Cheese pasta the way it should be — fresh tortellini bathed in a creamy sauce of four melted Italian cheeses. Twenty minutes, start to finish, and absolutely indulgent.
Ingredients
Method
- Bring a large pot of well-salted water to a boil. Add the tortellini and cook 1 minute less than the package says — they’ll finish in the sauce.
- Meanwhile, melt the butter in a wide skillet over medium-low heat. Pour in the cream and let it warm — don’t let it boil.
- Lower the heat. Add the fontina and gorgonzola first, stirring until they melt smoothly. Stir in the mozzarella, then the parmesan last.
- Use a spider or slotted spoon to lift the tortellini straight into the cheese sauce — a little pasta water clinging to them is good. Toss for 30 seconds until each piece is coated.
- Crack lots of black pepper over the top. Plate, scatter parsley if using, and serve immediately. Quattro formaggi waits for no one.
Notes
A splash of pasta water loosens the sauce if it gets too thick. Use gorgonzola dolce (sweet) rather than piccante (sharp) — the flavor balances better with the other cheeses.