Cheese Tortelloni with Crispy Prosciutto and Wild Mushrooms
- 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
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.