Subj : BH&G 2642
To   : All
From : Dave Drum
Date : Sat May 08 2021 13:23:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tortellini Emilia
 Categories: Pasta, Vegetables, Dairy, Cheese, Herbs
      Yield: 8 Servings
 
     16 oz (2 pkg) dried cheese-filled
           - tortellini
      3 tb Fine chopped red onion
      2 tb Fine chopped shallots
      1 tb Butter
      2 c  Half & half or light cream
    1/2 c  Milk
      2    Egg yolks
    1/4 c  Grated Parmesan cheese
      1 tb Snipped fresh sage
           +=OR=+
      1 ts Dried sage, crushed
    1/4 ts Ground black pepper
    1/2 c  Shredded Gruyere or
           - Emmenthaler cheese
    1/2 c  Walnut pieces
      2 oz Prosciutto; fine snipped
           +=OR=+
      2 oz Cooked ham; fine chopped
 
  Set oven @ 400ºF/205ºC.
  
  Cook tortellini according to package directions. Drain;
  set aside.
  
  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.
  
  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.
  
  Bake about 20 minutes or until top is lightly browned and
  mixture is bubbly. Let stand for 10 minutes before
  serving.
  
  Better Homes & Gardens | February 2015
  
  MM Format by Dave Drum - 25 February 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If you make an herb paste with parsley or arugula, find your own name.
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