Cheese Tortelloni with Crispy Prosciutto and Wild Mushrooms
40 minutes
Ingredients
8 ounces cremini mushroom sliced thin
5 ounces shitake mushroom
1 small shallot diced fine
13 ounces Box Uncle Giuseppe’s Cheese Tortelloni
2 ounces prosciutto (2 slices, thin)
Parmigiano Reggiano (use a cheese grater to grate)
½ stick butter
½ cup heavy cream
¼ cup plus 3 tablespoons Extra virgin olive oil
4-5 sprigs of thyme
2 teaspoons salt
½ teaspoons black pepper
Directions
Preheat oven to 475F degrees.
Place sliced mushrooms and 2-3 sprigs of thyme onto a
baking sheet, drizzle ¼ cup olive oil, salt, and pepper over the top. Place mushrooms into hot oven and roast for
8-10 minutes or until mushrooms have browned and become slightly crispy.
Bring a large pot water to a boil. Season water with salt, enough so that it
tastes like the ocean. Place tortelloni
into the water and cook pasta for 4-5 minutes or until tortelloni starts to float. Drain pasta and reserve ½ cup of pasta
water.
Preheat a large sauté pan on medium heat. Add 3 tablespoons of olive oil to the pan,
let olive oil get hot, and add prosciutto to the pan.
Allow prosciutto to brown for about 1 minute before flipping,
then let the other side brown. Remove
prosciutto from heat and set aside.
Add butter and shallots to the hot pan and sauté for 2-3
minutes or until shallots become slightly translucent. Add heavy cream to the pan, stirring often,
allowing the cream to reduce a bit. Add
in roasted mushrooms and picked thyme.
Crumble pan-fried prosciutto; add half to the pan, and reserve the other
half for garnish.
Add cooked tortelloni to sauté pan along with ½ cup of
reserved pasta water. Toss pasta with
sauce and bring to a slight simmer.
Plate tortelloni into two bowls, garnish with crumbled
prosciutto, Parmigiano Reggiano and fresh thyme sprigs.
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