Simple Fare, Fairly Simple

I've been on a tortellini kick the last few weeks. Pasta is adored in our house and I'm not sure why I overlook tortellini when it comes to pasta dishes. But no more!! It seems like every week I'm buyin' the stuff and trying to figure out how to use it. This little dish was a hit! Just a little proscuitto is all the meat there is in here, so it's not overly heavy and would be perfect for a light summer dish or to take to a barbecue. We had it for our main dish and loved every bite.

Creamy Rainbow Tortellini



16 ounces tri-colored cheese filled tortellini
3 tablespoons red onion – finely diced
2 tablespoons shallots – finely diced
2 tablespoons butter
2 cups heavy cream
½ cup milk
2 egg yolks
½ cup grated parmesan cheese
1 cup grated Havarti cheese
1 teaspoon ground sage
4 ounces Prosciutto - diced

Cook tortellini in salted water until done. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add onion and shallot and sauté until tender. Pour in the cream and milk and heat until bubbly.

In a small bowl, whisk egg yolks with a little bit of the cream mixture to temper then pour back into the skillet. Cook and stir over medium heat until thick….about 5 minutes or so.

Add cheeses and stir. Add sage.

Add cooked tortellini and chopped prosciutto. Stir to combine and heat through.

Here you go...all the stuff.

 

Boil the tortellini then set it aside.

 

Saute the onion and shallot until tender.

 

Pour in the milk and cream and heat until bubbly.

 

Whisk the egg yolks then temper 

them with a little of the milk mixture.

 

Then pour the egg mixture into 

the skillet with the rest of the milk/cream.

 

Add the cheeses....

 

...and sage.

 

Then add the chopped proscuitto 

and cooked pasta. Stir and serve!!