Tortellini Con Prosciutto, Funghi, E Bisi

Recipe by Patty Mae
READY IN: 45mins




  • Cook the tortellini in boiling water according to package directions. Drain and set aside.
  • Cook the frozen peas in a small amount of salted water until just tender. Drain and set aside.
  • Cut the prosciutto into julienne strips about 2 inches long.
  • Saute the prosciutto and mushrooms in a small amount of butter until just heated through. Set aside.
  • Melt the butter in a medium saucepan, then add the flour.
  • Cook over medium heat, stirring constantly, until the flour is a light golden color.
  • Add the half-and-half and whisk until thoroughly blended.
  • Continue to cook, stirring often, until the sauce thickens slightly.
  • 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.
  • Slowly whisk back into the hot mixture and cook over medium low heat for another few minutes, stirring constantly.
  • Add the nutmeg and parmesan cheese and stir until the cheese is melted. Remove from heat.
  • In a large serving bowl, combine the tortellini, peas, ham and mushrooms. Pour the sauce over and toss gently but thoroughly to coat.
  • Sprinkle with grated parmesan cheese and serve immediately.