Mushroom Tortelli with Lemon Mornay Sauce

Recreate this dish in your home! This recipe is one serving option for the mushroom tortelli available for purchase, but feel free to make it your own! This fresh pasta is made with 5 different types of mushroom, so it’s important to celebrate the rich yet delicate mushroom flavor.

Ingredients:

Desired portion of Mushroom Tortelli
Fresh Parmesan cheese
Fresh Gruyere cheese
Chives
Prosciutto
Unsalted butter
Cream
Flour
Lemon
Salt & Pepper

Method:

Preheat oven to 350º F
Bring a pot of water to a boil
Mince chives and set aside
Add about 2 tbsp butter to a sauté pan

Lemon Mornay Sauce

Add a small amount of butter, about 1 tbsp, to a warm pan and heat over medium heat until melted. Once the butter starts to bubble, add about 1tbsp flour and mix until it forms a paste (a roux). Stir frequently until the roux is a golden color. Don’t overcook, as this needs to be a blonde roux. Temper in the cream by adding small amounts and whisking continuously until you reach a smooth and somewhat thin consistency (about 1 cup). Cook until it just begins to thicken. You’re going for a thick sauce, but one that still pours easily. Remove from heat. Grate in about 1/4 cup of gruyere and 1/4 cup parmesan. Season with salt and a generous amount of pepper, tasing along the way and making any necessary adjustments. Once your sauce is seasoned, squeeze in lemon juice to taste (about 1/2 lemon). Set aside.

Place prosciutto on a lined baking sheet and bake in preheated oven for about 7 minutes. Once crispy, remove from oven and let cool.

Pasta

While prosciutto is crisping in the oven, season your boiling water with salt until your pasta water tastes like sea water. Add your frozen pasta and cook for about 5 minutes. While your pasta is cooking, melt the butter in your sauté pan on low heat. Pasta should be tender and near ready to serve, but not completely cooked. Remove pasta from water.

Assembly

Increase your butter to medium heat. Add a spoonful of mornay to your plate and use the back of a spoon to smooth it into a line or arc across your plate. Toss pasa in bubbling butter for about 1 minute. Using a slotted spoon, spoon pasta on top of the mornay sauce. Grate fresh parmesan over pasta. Squeeze a bit of lemon juice on top of the pasta and cheese. Sprinkle chives on top. Break up the prosciutto into small pieces and place pieces atop the pasta. Lightly sprinkle with finishing salt. Serve immediately.