TORTELLINI CON PROSCIUTTO, FUNGHI, E BISI

Tortellini Con Prosciutto, Funghi, E Bisi image

Provided by Patty Mae

Categories Ham

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb cheese tortellini
2 cups half-and-half
2 tablespoons flour
2 tablespoons butter
1 egg yolk
1 cup grated parmesan cheese
1 dash freshly-grated nutmeg
4 ounces prosciutto or 4 ounces ham
1/2 lb mushroom, sliced
1 cup frozen green pea
grated parmesan cheese, for serving

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.