Tortelloni with Veal, Wild Mushrooms and White Wine Cream Sauce

Preparation

Baking Directions:

To make the fillingIn a large heavy skillet or thick bottom sauté pan, heat butter over medium heat until butter foams.

Add veal, prosciutto and cook until meat is lightly browned.

Lower heat and add mushrooms and continue to cook until all moisture from mushrooms is gone.

Remove from skillet and strain excess liquid off.

Place in a clean bowl, let cool and fold in parsley.

Once filling is completely cool, fold in parmesan, ricotta and season with salt and pepper.

Filling is now ready to use.

To make the tortelloniRoll out pasta dough on thinnest setting; lay sheets on floured surface, cut pasta into 3-inch squares.

Place 1 tablespoon of filling in the center of each square, fold dough over to form a triangle and press edges to seal.

Next, fold the two bottom points together, overlapping them slightly and pinch hard together.

Set pasta aside on a floured baking sheet.

To make the cream sauceBring 6 quarts water to a boil in large pot and add 2 tablespoons salt.

Meanwhile, begin to make sauce.

Melt butter in 12-inch sauté pan, add shallot and sauté until translucent and soft.

Add white wine and reduce until most of the wine has evaporated, then add heavy cream and continue to cook.

Drop tortelloni into boiling water, lower heat and cook pasta for 2 to 3 minutes.

Remove from water with slotted spoon and place in the sauce pan.

Simmer in the sauce for 1 minute longer, add parmesan, season with freshly ground pepper, if needed, and serve immediately.