- 4 cups cheese tortellini
- 2 tbsp extra virgin olive oil
- 2 cups sliced mushrooms
- 1 cup prosciutto, cut into strips
- 1/2 finely sliced onion
- 4 finely chopped garlic cloves
- 1/4 cup white wine
- 300 ml Stefano Faita Rosée Sauce
- 1/2 tsp grated nutmeg
- 4 tbsp grated Parmesan
Cook tortellini in a large saucepan of boiling, salted water.
In a pan, heat olive oil and sauté mushrooms until golden. Add prosciutto and let cook a few minutes. Then add onion and garlic.
Deglaze with white wine and let reduce.
Add the sauce and nutmeg to the pan. Heat and stir.
Add cooked tortellini to the sauce, mix and serve with grated Parmesan.