Tortellini Emilia

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages dried cheese-filled tortellini
• 3 tablespoons finely chopped red onions
• 2 tablespoons finely chopped shallots
• 1 tablespoon butter
• 2 cups half-and-half or 2 cups light cream
• 1/2 cup milk
• 2 egg yolks
• 1/4 cup grated parmesan cheese
• 1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
• 1/4 teaspoon ground black pepper
• 1/2 cup shredded gruyere (2 ounces) or 1/2 cup swiss cheese (2 ounces)
• 1/2 cup walnut pieces
• 2 ounces prosciutto, finely snipped or 2 ounces cooked ham, finely chopped

Recipe

• 1 preheat oven to 400 degrees f. cook tortellini according to package directions. drain; set aside.
• 2 for sauce, in a medium saucepan cook onion and shallots in hot butter over medium heat until tender. stir in cream and milk. bring just to boiling. remove from heat. in a small bowl lightly beat egg yolks. slowly add about 1 cup of the hot mixture to the beaten yolks, beating until combined. return all of the egg yolk mixture to saucepan. cook and stir over medium-low heat about 10 minutes or until slightly thickened and just bubbly. stir in parmesan cheese, sage, and pepper.
• 3 transfer half of the cooked tortellini to a 2-quart rectangular baking dish. sprinkle with the gruyere cheese. pour half of the sauce over tortellini. top with the remaining cooked tortellini, the walnuts, the prosciutto, and the remaining sauce.
• 4 bake about 20 minutes or until top is lightly browned and mixture is bubbly. let stand for 10 minutes before serving.