In skillet sauté sliced red onions & mushrooms with oil until slightly browned. Add chopped prosciutto and an ounce of butter, toss until butter is melted. Add couple shakes of dry basil. Continue cooking a few minutes. De-glaze with 4 ounces of white wine. Add frozen peas, about 4 ounces of heavy cream, Romano cheese & Parmesan cheese to make a sauce. Cook a few minutes until cream reduces and thickens. Add 8 oz of cooked tortellini and toss to coat. Garnish with Parmesan and chopped parsley.
Top Stories in Lifestyle
Cooking Straw and Hay with Valentini's
To submit a comment on this article, your email address is required. We respect your privacy and your email will not be visible to others nor will it be added to any email lists.