Michelangelo Pasta Food

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

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