Pumpkin Tortelloni with Gorgonzola Cream Sauce

Serves 4
  • 1/4 cup butter
  • 2 tbsp. minced shallots
  • 2 tsp. minced garlic
  • 1 pt. heavy cream
  • 1 cup Kowalski's Crumbled Gorgonzola Cheese
  • 1/2 tsp. Kowalski's Coarse Ground Black Pepper
  • 9 oz. pkg. Kowalski's Fresh Pumpkin Tortelloni
  • - chopped fresh basil

In a medium skillet over medium heat, melt butter; sauté shallots and garlic until translucent. Add cream to skillet; simmer, stirring constantly, until slightly thickened (3-4 min.). Add cheese; cook until cheese melts, stirring constantly. Season with pepper. Cook tortelloni according to pkg. directions; drain. Toss pasta with sauce; serve immediately, sprinkled with basil.