| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Crook2 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Dry or 1 pound fresh tortelloni; cheese filled, |
|
|
; precooked, rinsed |
|
|
; and drained |
| 6 |
oz |
Dungeness crab meat |
| 6 |
oz |
Gorgonzola cheese |
| 2 |
tb |
Butter |
| 2 |
ts |
Minced shallots |
| 1/4 |
c |
Dry white wine |
| 1/2 |
c |
Cream |
|
|
Salt & pepper; to taste |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Pick over the crab meat to remove any lingering shell fragments. Set aside
1/3 of the crab for a garnish. Crumble the cheese.
Saut. the shallots in butter over low heat until softened. Add wine & cream
and heat to a boil. Add crumbled cheese and 2/3 of the crab. Reduce the
sauce over high heat for 1 minute. Add the tortelloni and continue cooking
over high heat for another 2 minutes.
Season with salt & pepper and remove to dinner plates.
Garnish the tortelloni with reserved crab and sprinkle with chopped
parsley.
Approximate preparation time: 20 minutes. Makes 2 servings.
Note: It's best if you precook the tortelloni, then roll them into the
sauce when you are ready to serve
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