Tortellini di Formaggio (Food and Wine Festival)

By ArmySister

F&W Festival: Italy: Tortellini di Formaggio

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

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.