1 (16 oz.) pkg. frozen tortellini pasta
2 tbsp. butter
3/4 c. heavy cream
1 (8 oz.) container ricotta cheese
1 c. shredded skim milk Mozzarella cheese
2 tbsp. freshly grated Parmesan cheese
1/4 tsp. black pepper
1/4 c. chopped fresh parsley (or 1 tbsp. dried)
1/4 c. crumbled Gorgonzola or blue cheese

Boil tortellini 8 to 10 minutes, stirring frequently until tender. Meanwhile in deep 12 inch skillet over medium-low heat, melt butter; add cream, ricotta, Mozzarella, Parmesan and pepper. Cook 3 to 5 minutes, stirring constantly until cheeses are melted and mixture is blended. Drain tortellini - add to skillet along with parsley. Stir until well mixed. Serve immediately, sprinkling with gorgonzola and additional grated Parmesan if desired. Makes 6 servings.