Main Entree Recipe

Sweetheart Tortellini

Ingredients:

1/4 cup olive oil
2 ounces shitake or oyster mushrooms, sliced
1 cup Alfredo Sauce (recipe)
1/2 cup frozen peas
3 ounces prosciutto, thinly sliced and julienned
10 ounces fresh meat tortellini
1/2 cup grated Parmigiano-Reggiano cheese
2 tablespoons finely diced red bell peppers
2 tomato roses, made from fresh tomatoes

Instructions:

In a small saute pan, heat the olive oil over medium high heat and saute the mushrooms until light brown. Set aside. In a large saute pan heat the Alfredo Sauce over low heat. When hot, add the mushrooms, peas and prosciutto. Keep warm.

In a large pan, bring water to a boil and add the meat tortellini; cook until al dente, strain, add to the sauce and toss well. Divide the tortellini into two serving bowls; sprinkle first with cheese and then with diced red pepper. Garnish with tomato roses and serve.

Note: To make tomatoe roses, use a sharp paring knife to cut off the tomato skin in a long ribbon. Roll up the long piece of tomato skin into the shape of a rose.

Serves 2.

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