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Ricotta and Spinach Tortelloni with Prosciutto and Egg Sauce
Tortelloni di Ricotta ed Spinaci con Parmigiano e Prezzemolo

Ease of preparation:  

Prep Time: 12 minutes

Cook time: 15 minutes

Servings: 4-6

Regions: Veneto

Wine pairing: White

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Ingredients

1 package BARILLA Ricotta & Spinach Tortelloni
2egg yolks
1/2 cuphalf & half
1/4 cupextra virgin olive oil
1/2 cup (2 whole)shallots, chopped
2 1/2 ounces (1/2 cup)prosciutto di Parma, sliced thin and cut into strips
1/2 cupParmigiano cheese, freshly grated


BRING a large pot of water to a boil.
BEAT yolks with half & half in a cup with a fork ; set aside.
HEAT oil in a large skillet over medium high heat. Add shallots and cook 2-3 minutes.
ADD prosciutto and cook 1 additional minutes. Set aside.
COOK pasta according to package directions. Drain and add to sauce mixture.
ADD egg yolk mixture to skillet and cook over very low heat until sauce gets thick. Do not cook the yolk. Toss with cheese and serve.




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