Ingredients for Tortellini Con Prosciutto Funghi E Bisi
- 1 (10 ounce) package cheese tortellini
- 1/2 cup half-and-half
- 2 tablespoons flour
- 4 tablespoons butter
- 1 egg yolk
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 1/4 teaspoon nutmeg
- 4 ounces prosciutto, cut into 2-inch julienne strips
- 4 ounces mushrooms, sliced
- 1/2 cup frozen green peas
- 1/4 cup water
- a pinch of salt
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How to Make Tortellini Con Prosciutto Funghi E Bisi
- Cook tortellini according to package directions until al dente. Drain and set aside.
- Cook peas in a small saucepan with 1/4 cup of water and a pinch of salt until tender-crisp (about 3-5 minutes). Drain and set aside.
- Cut prosciutto into 2-inch julienne strips.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add prosciutto and mushrooms; sauté until heated through and prosciutto is slightly crispy (about 5 minutes). Set aside.
- In a medium saucepan, melt the remaining 2 tablespoons of butter. Whisk in flour and cook for 1-2 minutes, stirring constantly, until light golden.
- Gradually whisk in half-and-half until smooth. Bring to a simmer, stirring frequently, until sauce slightly thickens (about 5 minutes).
- In a small bowl, whisk egg yolk slightly. Temper the egg yolk by slowly whisking in about 1/2 cup of the hot sauce. Slowly whisk the tempered egg yolk mixture back into the saucepan.
- Stir in nutmeg and 1/2 cup Parmesan cheese until melted and smooth. Remove from heat.
- In a large bowl, combine cooked tortellini, peas, prosciutto and mushroom mixture. Gently toss with the Alfredo sauce to coat evenly.
- Serve immediately, garnished with extra Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
17g
Fat
105g
Carbs
23g
