Tortellini with White Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the tortellini in salted boiling water (about 10–12 minutes, check packet).

Step 2

Meanwhile, in a large pan, heat 1 tbsp olive oil + 10 g butter, then sauté the onion/shallot until soft.

Step 3

Add the mushrooms, season lightly with salt, and cook until golden and most liquid has evaporated. Stir in the garlic and the ham for 1–2 minutes.

Step 4

In a pot, melt the remaining 20 g butter over medium heat, then stir in the flour to make a roux. Cook for 1 minute.

Step 5

Gradually whisk in the milk, little by little, to avoid lumps. Simmer gently for 5–6 minutes until the sauce thickens.

Step 6

Stir in the Parmesan, a pinch of nutmeg, and season with salt & pepper.

Step 7

Add the sauce to the mushroom–ham mixture and combine well.

Step 8

Drain the tortellini, toss into the sauce, and mix until coated.

Step 9

Serve hot, with extra Parmesan and parsley on top.