Prep 20 mins
Cook 20 mins
Tortellini Michelangelo is a rich, creamy, and filling dish. Legend has it that Michelangelo conveyed his love for this dish through letters. I have seen this made sometimes with added chicken & prosciutto -sometimes just with mushrooms & peas... there are many varieties out there... some with meat tortellini, some with just cheese tortellini, and some use tri-color tortellini. This recipe is based on the dish from my local Italian Pizzeria here in NJ - theirs consists of: meat tortellini, chicken, pancetta, prosciutto, and minced onion in cream sauce. I use my own basic white cream sauce Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) to make this dish and for this recipe you need to 1st prepare that sauce.
- 1 1⁄2-2 lbs tortellini, meat filled
- 1 chicken breast, pre-cooked & cut into bite size pieces
- 2 slices pancetta, thick sliced & cut into small slices
- 2 slices prosciutto (or ham, cut into small slices)
- 1⁄3 cup onion (minced or finely diced)
- 1 tablespoon butter
- 2⁄3 cup mushroom, sliced (fresh)
- 1⁄3 cup peas (frozen)
- 1 ounce chicken stock
- 1 cup parmesan cheese, grated (fresh if possible)
- 1⁄2 cup heavy cream (only use if needed to thin out cream sauce)
- salt and pepper
- white sauce, Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) as prepared
- Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.
- Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
- Once white sauce is made, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and pancetta & prosciutto to brown for a few minutes then add all that to dutch oven.
- Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.
- ** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.
- ** Note: tortellini should not be smothered in the sauce, only supposed to coat the tortellini so you may need to use a full 2 lbs. tortellini.
This is awsome. They serve this at a restaraunt here in Boston and it is just as good as theirs. Also I really don't care where Michelangelo is from or if he cooked. Thanks for the recipe!!!
I don't care if this is "real" Italian or not. And yes.....I am versed in what "real" italian food is. All I care about is if it tasted delicious.....and it did! It came together VERY quickly and everyone loved the flavors. I used fat free half and half in the white sauce and in the dish to thin it out, rather than heavy cream, and it was perfect. A great way to reduce the fat and calories without effecting how it turns out. I always have these ingredients on hand and this will be a great go to meal. Impressive enough for company and easy enough for every day. PERFECTO!
Although this dish is quite lovely, I agree with the Italian food purest. Much of the food served in "Italian food restaurants" bears little resemblance to the food served in Italy. Most of the restaurants don't have any workers or owners who are Italian. Those cute little family owned places are run by Albanians. You can always ask," Lei, e Italiano? " ( pronounced this this : leay, eh ee-tal-ee-ah -noh) a polite, simple way to ask if they are Italian) Also, there is really no need to insult fellow reviewers by saying that their opinion is less because they newly joined the group. One thing that is very Italian is the myth making aspect to make it more interesting.