1. Cook the tortellini in boiling water according to package directions. Drain and set aside. 2. Cook the frozen peas in a small amount of salted water until just tender. Drain and set aside. 3. Cut the prosciutto into julienne strips about 2 inches long. 4. Saute the prosciutto and mushrooms in a small amount of butter until just heated through. Set aside. 5. Melt the butter in a medium saucepan, then add the flour. 6. Cook over medium heat, stirring constantly, until the flour is a light golden color. 7. Add the half-and-half and whisk until thoroughly blended. 8. Continue to cook, stirring often, until the sauce thickens slightly. 9. 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. 10. Slowly whisk back into the hot mixture and cook over medium low heat for another few minutes, stirring constantly. 11. Add the nutmeg and parmesan cheese and stir until the cheese is melted. Remove from heat. 12. In a large serving bowl, combine the tortellini, peas, ham and mushrooms. Pour the sauce over and toss gently but thoroughly to coat. 13. Sprinkle with grated parmesan cheese and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
