- Cook Time
- Prep Time
- 4 ServingsServings
- 5 ounces Gorgonzola cheese
- 5 ounces ricotta cheese
- 1 Egg Yolk
- 3/4 cup finely chopped, toasted California walnutsSAUCE
- 1 cup canned, roasted red peppers, drained
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 large garlic cloves, minced
- 1 3/4
- 1/4 cup Dry white wine
- 1/2 cup Parmesan Cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
1 Preheat oven to 350°F.
2 Put a large pot of salted water (for pasta shells) on high heat and bring to a boil.
3 MAKE THE FILLING: Combine the Gorgonzola and ricotta cheese with the egg yolk in a food processor fitted with a metal blade. Blend until smooth.
4 Add walnuts and process in on/off spurts junt until blended.
5 Scrape filling into a large bowl and set aside while you make the sauce.
6 MAKE THE SAUCE: Puree the roasted red peppers in the food processor until smooth. Set aside.
7 Melt the butter in a medium saucepan over moderate heat. Add flour and garlic and cook, whisking constantly, for about 1 minute.
8 Add milk and whisk until smooth.
9 Bring to a boil, whisking frequently, then blend in wine and red pepper puree.
10 Reduce heat and simmer for about 5 minutes, stirring frequently. Stir in cheese, then season with salt and pepper. Set aside.
Source: Chef Hank Winkle and California