8 oz. fresh or frozen spinach tortellini
8 oz. fresh or frozen egg tortellini
8 oz. cream cheese
1/2 c. Lea & Perrins white wine Worcestershire sauce

Cook the spinach and egg tortellini in boiling, salted water according to package directions, drain. In a small saucepan, over moderate heat combine cream cheese and white wine Worcestershire sauce, stirring constantly until smooth and creamy. Pour over cooked tortellini and toss gently. Serve immediately.

Makes 4 servings.