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Tortellini di Formaggio
(serves 4 people)


10oz Spinach Tortellini
10oz Cheese Tortellini
10oz Bechamelle Sauce
(2 cups milk, 3oz butter, 3oz flour, 1 pinch nutmeg)
3 oz. Mushrooms, button
3 oz Parmigiano Cheese
4 oz Prosciutto Ham
5 leaves Fresh SageMethod:

Clean and slice mushrooms in thin slices and sauté in a small amount of olive oil.  Slice the prosciutto in small 3/4 inch strips (julienne).  Grate your parmigano cheese into a bowl.  Make your bechameele sauce:  Bring milk to a boil with a pinch of nutmeg.  In a separate skillet melt the butter and stir the flour in obtaining a roux.  Whisk in milk, stirring constantly.  Cook on low heat 20-25 minutes.  Boil the tortellini in salted water.  Drain and combine with prosciutto, mushrooms, and bechamelle together with the sage and parmigiano in a skillet on low flame.

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