Tortellini Con Prosciutto, Funghi, E Bisi

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 cook the tortellini in boiling water according to package directions. drain and set aside.
• 2 cook the frozen peas in a small amount of salted water until just tender. drain and set aside.
• 3 cut the prosciutto into julienne strips about 2 inches long.
• 4 saute the prosciutto and mushrooms in a small amount of butter until just heated through. set aside.
• 5 melt the butter in a medium saucepan, then add the flour.
• 6 cook over medium heat, stirring constantly, until the flour is a light golden color.
• 7 add the half-and-half and whisk until thoroughly blended.
• 8 continue to cook, stirring often, until the sauce thickens slightly.
• 9 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.
• 10 slowly whisk back into the hot mixture and cook over medium low heat for another few minutes, stirring constantly.
• 11 add the nutmeg and parmesan cheese and stir until the cheese is melted. remove from heat.
• 12 in a large serving bowl, combine the tortellini, peas, ham and mushrooms. pour the sauce over and toss gently but thoroughly to coat.
• 13 sprinkle with grated parmesan cheese and serve immediately.