I have a weakness for pasta and tortellini is no exception. I love things that are creamy and I love experimenting so I threw some of my favorite things and my hubby’s favorite things together and guess what? It worked!! It was lovely and so I will share 🙂

You will need:

• 2-3 packs of Buitoni Chicken and prosciutto stuffed tortellini’s or mix it up and do one cheese and one chicken prosciutto.  
• 10-12 oz. mushrooms, button or any that is your favorite; roughly chopped 
• 2 cups heavy cream
• 1 can of small baby peas ( because I love them)
• 2 tsp. finely chopped fresh thyme
• Kosher salt and ground black pepper
• 1/2 small red onion and 1 good size shallot chopped
• 1 package or 1/4 pound of pancetta roughly chopped or sometimes you can find them already cubed either is fine.
• 1/4 cup of parmesan cheese
• 1 stick of butter cut in half.
• 1 Cup of milk
• 2 TBS flour

In a large pot, get the water boiling for the tortellini. Throw a good pinch of salt in the water and set aside on med high.

In a sauce pan put in a 1/2 stick of butter and melt then put in 2 heaping TBS of flour and whisk into a rue (kind of like a paste then you are ready for milk.    A rue is this:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• salt
• white or black pepper

Add milk 1cup and whisk, add a pinch of salt and pepper.

Set aside ..

In another pan let’s get started on the good stuff!!! You will melt another 1/2 stick of butter. YES MORE BUTTER lol not that fake stuff!!

While this is melting lets get to cutting everything we wish to sauté! You can do this in advance if you wish, I usually do. 

Let’s chop this beautiful shallot, 1/2 a red onion and mushrooms .. set aside then let’s start on the pancetta and thyme. 
Now we are ready to add all of the above we chopped into the melted butter! Do not add the rue yet.Let all that simmer until it is translucent. At this point we can throw in the tortellini’s into the boiling water. When this pan of goodness looks crisp and yummy you are ready to add the creamy rue! Pour right into the skillet you just sautéed everything in.Now add the heavy cream, drain the can of peas and add them right in too!The smells in your kitchen should now be amazing!! Let’s check on the tortellini. When these begin to plump and float they are done, usually about 5 minutes. You can drain them and set them aside. This will allow everything to simmer and the milk and cream mixture absorb all these rich flavors. This is how they look when they are done….and drained below.Now that everything has simmered (about 5 minutes is good) lets add these babies together!!! Just pour this heavenly goodness right over the drained tortellini’s. Did I mention Pancetta is like bacon? 🙂  Stir and you will be ready to serve with your favorite bread and side item. I made braised Acorn Squash. (recipe to follow). Garnish with the Parmesan cheese, maybe some fresh basil, pour a nice glass of wine and relax!!!