1 lb. cheese tortellini or ravioli (I use the freshly packaged pasta in the refrigerated case of supermarket)
2 T. butter
3 cloves garlic, minced
4 T. flour
2 cups whole milk
2 cups Gorgonzola cheese, crumbled
½ cup grated Romano or Parmesan cheese
½ cup chopped Italian parsley
1 tsp. dried thyme
½ tsp. coarse ground black pepper
Cook the pasta in slightly salted and oiled water (at least 4 quarts of boiling water) while making the sauce. Drain pasta, and set aside. DO NOT RINSE.
For sauce: In a large saucepan or skillet, heat the butter and sauté the garlic in butter for 1 minute on medium heat, until fragrant. Add flour, whisk until combined and slowly whisk in the milk, cook on low heat whisking often until thickened. Stir in the cheeses, parsley, thyme and pepper. Cook on low, whisking again, until thickened and cheeses have melted. Taste for seasoning. Add the pasta to the pan with the sauce, toss gently and serve at once with additional grated Romano or Parmesan on top.