Tortellini with White Sauce
Author: Kitchens
  • 3 Tablespoons butter
  • 1 Cup heavy cream
  • 1 Cup sliced mushrooms
  • 4 Tablespoons grated romano cheese
  • 3 ounces prosciutto (Italian ham); diced
  • 8 ounces spinach tortellini
  • 2 cloves garlic; chopped
  • 8 ounces cheese tortellini
  • 1/2 Cup fresh or frozen peas
  • chopped fresh parsley
  1. Melt the butter in a large skillet. Add mushrooms, garlic and prosciutto. Saute for 2 to 3 minutes. Add peas, cream and cheese. Cook until sauce thickens. Cook tortellini according to package directions. Drain. Add tortellini to sauce. Toss until well coated. Sprinkle with parsley. Serve immediately. Serves 4.
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