1 1/2 c. dry white vermouth or vodka
2 1/4 c. heavy cream
Fresh ground black pepper (to taste)
BIG pinch of freshly grated nutmeg
2 tbsp. salt
1 1/2 lb. fresh tortellini
3/4 lb. sweet gongonzola cheese, crumbled
1 1/2 tbsp. grated imported 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 freshly ground black pepper, add the 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 under tender. Drain and return to the hot pot.