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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (208g) Recipe makes 6 servings The following items or measurements are not included below: 2 slices pancetta 2 slices prosciutto |
||
| Calories 561 | ||
| Calories from Fat 221 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.6g | 37% | |
| Saturated Fat 13.4g | 67% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 110mg | 36% | |
| Sodium 689mg | 28% | |
| Potassium 257mg | 7% | |
| Total Carbohydrate 57.3g | 19% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 2.4g | ||
| Protein 28.1g | 56% | |
Tortellini Michelangelo
By: BlondieItaliana
May 12, 2008
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 Basic Italian White Cream Sauce (Like an Alfredo or Bechamel) to make this dish and for this recipe you need to 1st prepare that sauce.
SERVES 6 -8
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, recipe # 302996 as prepared
Directions
1
Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.2
Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.3
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.4
Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.5
** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.6
** 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.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta > Ravioli/Tortellini
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: MRSJSPANTS *
On May 14, 2008
This is awsome. They serve this at a restaraunt here in Boston and it is just as good as theirs. Also I really don't care where Michelangelo is from or if he cooked. Thanks for the recipe!!!
From: Chef #823941
On May 12, 2008
First I'd like to say that this dish is wonderful. They serve this at our favorite Italian place here on 22nd St. as a special all the time. This recipe is very close to how it is prepared there. I have to go to bat for the chef here as I find it funny how no one ever mentioned that Michelangelo ever "created" tortellini, no one said he wasn't from Florence (I have been to Italy 14 times), and who said he was a cook? LOL Also if we wanted history lessons it would not be from someone who just created an account that day as an alias to make themselves feel better preaching. I have heard the same "myth" too if it adds to the fun of a recipe, great because that is why we are here, the last "reviewing chef" needs maybe a "self help" website instead of cooking site!!!!!! PS this dish was created in Michelangelo's honor he did not create it for those keeping tabs.
From: Chef #837779
On May 12, 2008
Sorry, this is all wrong. Real tortellini are from Bologna. Michelangelo was from Florence, though he lived there for a year. Tortellini already existed. Michelangelo was not a cook. Tortellini are filled with pork, chicken or turkey, and Parmigiano-Reggiano cheese. They are ideally served in capon broth. Failing that, then with a little cream , no chicken, no peas, no pancetta, never onions. Italy has such a fantastic food culture, let us honor that rather than corrupting it and making up myths.
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