SAUCE:

1 pt. heavy cream
1/2 lb. goatcheese (Montrachet, a mild cheese)
1/2 tsp. white pepper
1/2 tsp. kosher salt
1/4 tsp. fresh thyme
1/2 c. white wine
2 tbsp. shallots

Combine wine and shallots over low heat; reduce to half. Add cream and other ingredients and whisk over medium heat until mixture thickens. Add shrimp, crab, or scallops which have been cooked. Pour over hot spinach tortellini. Yield 8 servings.