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.
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