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Tortellini Emilia

Makes: 8 servings
Prep 25 mins Bake 400°F 20 mins
Tortellini Emilia
Ingredients
  • 2 8  ounce package  dried cheese-filled tortellini
  • 3  tablespoons  finely chopped red onion
  • 2  tablespoons  finely chopped shallots
  • 1  tablespoon  margarine or butter
  • 2  cups  half-and-half or light cream
  • 1/2  cup  milk
  • 2  egg yolks
  • 1/4  cup  grated Parmesan cheese
  • 1  tablespoon  snipped fresh sage or 1 teaspoon dried sage, crushed
  • 1/2  cup  shredded Gruyere or Swiss cheese (2 oz.)
  • 1/2  cup  walnut pieces
  • 2  ounces  prosciutto, finely snipped, or cooked ham, finely chopped
Directions

1. Preheat oven to 400 degree F. Prepare tortellini according to package directions. Drain; set aside. In a medium saucepan cook onion and shallots in hot margarine 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 hot mixture to yolks, beating until combined. Return all to saucepan. Cook and stir over medium-low heat about 10 minutes or until slightly thickened and just bubbly. Stir in Parmesan, sage, and 1/4 teaspoon pepper. Transfer half of the tortellini to a 2-quart rectangular baking dish. Sprinkle with the cheese. Pour half of the sauce over tortellini. Top with remaining pasta, the walnuts, the prosciutto, and remaining sauce. Bake, uncovered, for 20 minutes or until top is lightly browned and mixture is bubbly. Let stand 10 minutes. Makes 8 servings.

Nutrition Facts (Tortellini Emilia)
  • Servings Per Recipe 8,
  • cal. (kcal) 455,
  • Fat, total (g) 25,
  • chol. (mg) 96,
  • sat. fat (g) 8,
  • carb. (g) 38,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 21,
  • vit. A (IU) 583,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 824,
  • Potassium (mg) 200,
  • calcium (mg) 394,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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