1 1/2 c. dry white vermouth
2 1/4 c. heavy cream (no substitutions!)
Freshly ground black pepper, to taste
Big pinch of freshly grated nutmeg
1 tbsp. salt
1 1/2 lbs. tortellini
3/4 lb. sweet Gorgonzola cheese, crumbled
1 1/2 tbsp. grated Parmesan cheese

Bring vermouth to a boil in a small heavy saucepan and reduce by half. Add heavy cream, bring to a boil, and lower heat to a simmer. Season to taste with pepper, add nutmeg, and simmer uncovered for about 15 minutes or until reduced by 1/3. Bring 6 quarts water to a boil in a large pot, add salt and cook the tortellini until tender. Drain and return to the hot pot. Remove cream sauce from the heat, stir in half of the Gorgonzola and the Parmesan, and pour over the tortellini. Set over medium heat and cook gently, stirring constantly, for 5-8 minutes, or until cream has thickened slightly and the tortellini have absorbed some of the sauce. Serve immediately and sprinkle remaining Gorgonzola on individual portions. Serves 4-6.