Source: Ana Maria Kruger. Indianapolis, IN
Makes 6 servings.
Preparation time: 45 minutes
Tips: Easy preparation. Great on a cold day!
Tortellini with Prosciutto and Mushroom Cream Sauce
Ingredients
Preparation
18 ounces fresh cheese filled tortellini
2 tablespoons butter
4 ounces prosciutto ham, cut in 1" strips
1 large onion, chopped
2 cloves garlic, chopped
8 ounces mushrooms, sliced
1/4 cup dry vermouth or white wine
2 cups heavy or whipping cream, see note (1)
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/4 cup Parmesan cheese, grated
1. Preheat oven to 350 F degrees.
2. In heavy pan melt butter, add prosciutto and saute for 2-3 minutes. Remove prosciutto and reserve. Add to pan onions and garlic, cook for about 5 minutes until translucent. Add mushrooms and cook another 5 minutes. 3. Add vermouth or wine and cook until almost all liquid is gone. Add heavy/whipping cream and simmer a medium temperature making sure it does not overheat or cream may curdle. Simmer until a thick cream is obtained.
4. Just before ready to serve, boil tortellini in water until al dente. Drain.
5. Place sauce, reserved prosciutto and cooked tortellini in a oven proof dish with cover or aluminum foil to cover. Add and toss about 1/4 cup grated Parmesan cheese to taste.
6. Place covered dish in preheated oven for about 10 minutes. Serve immediately.
NOTE: 1) Add 1 teaspoon of cornstarch to milk products such as cream or yogurt before adding to hot sauces to prevent curdling during cooking.
2) Do not leave mix dish in hot oven for a long time or sauce will be completely absorbed by the pasta.
For a more saucy dish, serve immediately after mixing. Make sure pasta and sauce are both h
