Tortellini di Formaggio (Food and Wine Festival)
By ArmySister
F&W Festival: Italy: Tortellini di Formaggio
Rate this recipe
4/5
(2 Votes)
Ingredients
- 10 oz spinach tortellini
- 10 oz cheese tortellini
- 10 oz Bechamelle Sauce: 2 cups milk, 3oz butter, 3oz flour, 1 pinch nutmeg
- 3 oz. button mushrooms
- 3 oz parmigiano cheese
- 4 oz prosciutto ham
- 5 leaves fresh sage
Details
Servings 4
Preparation
Step 1
Clean and slice mushrooms in thin slices and sauté in a small amount of olive oil. Slice the prosciutto in small 3/4 inch strips (julienne). Grate your parmigano cheese into a bowl. Make your bechameele sauce: Bring milk to a boil with a pinch of nutmeg. In a separate skillet melt the butter and stir the flour in obtaining a roux. Whisk in milk, stirring constantly. Cook on low heat 20-25 minutes. Boil the tortellini in salted water. Drain and combine with prosciutto, mushrooms, and bechamelle together with the sage and parmigiano in a skillet on low flame.
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