Best Tortellini Con Prosciutto Recipes

TORTELLINI CON PROSCIUTTO

Steps:

• Saute garlic in olive oil and 1 tablespoon melted butter in a large saucepan until golden brown. Add prosciutto and the next 6 ingredients; bring to a boil.
• Reduce heat, and simmer 15 to 20 minutes or until the mixture thickens. Add the wine, and cook 1 to 2 minutes.
• Cook tortellini according to package directions. Drain; place in a bowl. Add 1/4 cup Romano cheese and 1 tablespoon butter; toss.
• Pour the prosciutto mixture over the tortellini; toss. Sprinkle with parsley.

TORTELLINI CON PROSCIUTTO, FUNGHI, E BISI

Steps:

• Cook the tortellini in boiling water according to package directions. Drain and set aside.
• Cook the frozen peas in a small amount of salted water until just tender. Drain and set aside.
• Cut the prosciutto into julienne strips about 2 inches long.
• Saute the prosciutto and mushrooms in a small amount of butter until just heated through. Set aside.
• Melt the butter in a medium saucepan, then add the flour.
• Cook over medium heat, stirring constantly, until the flour is a light golden color.
• Add the half-and-half and whisk until thoroughly blended.
• Continue to cook, stirring often, until the sauce thickens slightly.
• Place the egg yolk in a separate bowl and beat slightly. Mix about 1/2 cup of the hot half-and-half mixture into the egg yolk.
• Slowly whisk back into the hot mixture and cook over medium low heat for another few minutes, stirring constantly.
• Add the nutmeg and parmesan cheese and stir until the cheese is melted. Remove from heat.
• In a large serving bowl, combine the tortellini, peas, ham and mushrooms. Pour the sauce over and toss gently but thoroughly to coat.
• Sprinkle with grated parmesan cheese and serve immediately.