Tortellini Michelangelo Recipes

TORTELLINI MICHELANGELO

Tortellini Michelangelo image

Tortellini Michelangelo is a rich, creamy, and filling dish. Legend has it that Michelangelo conveyed his love for this dish through letters. I have seen this made sometimes with added chicken & prosciutto -sometimes just with mushrooms & peas... there are many varieties out there... some with meat tortellini, some with just cheese tortellini, and some use tri-color tortellini. This recipe is based on the dish from my local Italian Pizzeria here in NJ - theirs consists of: meat tortellini, chicken, pancetta, prosciutto, and minced onion in cream sauce. I use my own basic white cream sauce Recipe #302996 to make this dish and for this recipe you need to 1st prepare that sauce.

Provided by BlondieItaliana

Categories European

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2-2 lbs tortellini, meat filled
1 chicken breast, pre-cooked & cut into bite size pieces
2 slices pancetta, thick sliced & cut into small slices
2 slices prosciutto (or ham, cut into small slices)
1/3 cup onion (minced or finely diced)
1 tablespoon butter
2/3 cup mushroom, sliced (fresh)
1/3 cup peas (frozen)
1 ounce chicken stock
1 cup parmesan cheese, grated (fresh if possible)
1/2 cup heavy cream (only use if needed to thin out cream sauce)
salt and pepper
white sauce, Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) as prepared

Steps:

Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.
Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
Once white sauce is made, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and pancetta & prosciutto to brown for a few minutes then add all that to dutch oven.
Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.
** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.
** Note: tortellini should not be smothered in the sauce, only supposed to coat the tortellini so you may need to use a full 2 lbs. tortellini.

Nutrition Facts : Calories 561.7, Fat 24.6, SaturatedFat 13.4, Cholesterol 110.2, Sodium 1001.4, Carbohydrate 57.2, Fiber 2.9, Sugar 2.4, Protein 28.1

CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS

Cheese Tortellini with Prosciutto and Peas image

Provided by Food Network Kitchen

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

Ingredients

12 ounces cheese tortellini
1/4 cup reserved pasta cooking liquid
2 tablespoons butter
2 cloves garlic, minced
1/4 pound proscuitto, sliced into thin strips
1 cup heavy cream
1/4 cup Parmesan
3/4 cup peas
Salt and pepper

Steps:

Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.

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