See Also: Casseroles · Main Dishes · Pasta
Tortellini Ala Panna
by local cook Deborah Churchman
1 Tablespoon Olive Oil
8 Oz. Package Sliced Mushrooms
1/2 Onion, Sliced
2 Garlic Cloves, Crushed
1/2 Pepper (green, yellow, orange, or red), Chopped
1 to 1-1/2 Cup Ham, Sliced
1 Stick Butter
1 Pint Heavy Whipping Cream
8 Oz. Pkg. Tortellini (any type/frozen or dry)
Parmesan Cheese To Taste, Grated
Heat olive oil in fry pan, add all vegetables and ham (first six ingredients)
to oil, cook until slightly browned. Pour contents into bowl for later use.
During veggie sautee: in separate fry pan, combine whipping cream and stick of butter,
bring to boil, reduce heat and allow to simmer for 20 minutes, stirring occasionally
(this will reduce and thicken).
Follow package instructions for cooking tortellini. When done, drain tortellini and add
to whipping cream mixture -- blend well. Add veggie mxiture. Mix well,
allow to simmer about 10 minutes. Sprinkle with cheese. Enjoy!
Recipe created 2003-07-05.
© 1996-2013 Dorothy McNett. All Rights Reserved.