All my kids have a favorite meal and this dish happens to be my youngest son's. I keep frozen cheese tortellini and ham on hand to make this simple, yet satisfying meal in less than an hour. Add a crisp green salad and ta da! Dinner!
Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
- 8 ounce packages dried cheese-filled tortellini (i use frozen tortellini)
- 3 Tbsp
- red onion, finely chopped
- 2 Tbsp
- shallot, finely chopped
- 1 Tbsp
- 2 c
- half and half or light cream
- 1/2 c
- egg yolks
- 1/3 c
- parmesan cheese, grated
- 1 tsp
- dried sage
- 1/4 tsp
- black pepper
- 3/4 c
- gruyere or swiss cheese, shredded
- 1/2 c
- broken walnuts (optional)
- 2 oz
- sliced cooked ham (or prosciutto), finely chopped
How to Make Tortellini Emilia~Robynne
- 1Preheat oven to 400 F. degrees. Cook tortellini according to package directions; drain.
- 2Meanwhile, for sauce, in a medium saucepan, cook onion and shallot in hot butter over medium heat until tender. Stir in half and half and milk. Bring just to boiling. Remove from heat. Gradually stir about 1 cup of hot mixture into egg yolks. Stir yolk mixture into the remaining mixture in saucepan. Cook and stir over medium-low heat about 10 minutes or until mixture is slightly thickened and just starting to bubble. Stir in Parmesan cheese, sage, and pepper.
- 3Spread half of the cooked tortellini on the bottom of an ungreased 2 quart rectangular baking dish. Sprinkle with Gruyere cheese. Add half of the sauce. Top with the remaining tortellini, the walnuts, prosciutto, and the remaining sauce.
- 4Bake, uncovered, about 20 minutes or until mixture is heated through and tip is lightly browned. Let stand for 10 minutes before serving.