Gorgonzola Cream Sauce for Pumpkin Ravioli
To make a sauce, stir together 1 cup of milk and 1 tablespoon of flour in a saucepan and bring to a boil. Remove from the heat and add 2 tablespoons butter and 1/2 cup of crumbled gorgonzola cheese. Let the mixture combine until the cheese is melted, then pour over the ravioli. Sprinkle with roasted chopped hazelnuts and serve.
This article appears in the September 2009 issue of Pittsburgh Magazine
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