Spinach Tortelloni with Leeks and Gorgonzola
The tortelloni used here can be frozen, so it's a good idea to have some spares tucked away as this is really something quite special for two, when time is short.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.
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This recipe is from Delia's How to Cheat at Cooking. Serves 2
First, in a wide pan, heat the crème fraîche, then add the leeks along with a good seasoning of salt and pepper.
Keep the heat low and let them cook gently for about 7-8 minutes without a lid or until tender. Meanwhile pre-heat the grill and fill a saucepan with 1.5 litres of very hot water, add some salt and bring it up to the boil. Now give the leeks a stir, grate about ⅓ of the whole the nutmeg, and remove them from the heat.
When the water bubbles, add the tortelloni and time it to cook for 2 minutes. After that drain it quickly in a colander then, leaving some of the water clinging to it, tip it into the saucepan to join the leeks. Give it all a good stir, then using a spatula, spoon it into the gratin dish, stirring in half the Gorgonzola and scattering the rest on top. Finally, mix the ciabatta breadcrumbs and grated Parmesan together then sprinkle this all over, whack it under the grill about 10cm from the heat vand give it 3-5 minutes, or until the sauce is bubbling and the crumbs are brown and crisp. Serve in warm bowls. A leafy salad with raw strips of fennel and a lemony dressing would be good with this.
A leafy salad with raw strips of fennel and a lemon dressing would be the ideal accompaniment.
For more pasta recipes, see our Cookery School Video on this page.