Tortellini w/ sun dried tomatoes, artichokes, & prosciutto in a basil cream sauce...
This is me my take on a pasta dish from Clara's Station in Lansing, MI...with a few changes (of course) It starts with a basic bechamel sauce...which everyone should know how to make...more on that in another post :)
2 Tb. olive oil
1 Tb. Butter
2 cloves garlic, chopped
1/2 medium onion, finely chopped
3 Tb. flour
1 cup chicken stock
1 cup half and half
6-8 large basil leafs, chiffonade
1- 14 oz can artichoke hearts, chopped
about 1/4 cup thinly sliced sun dried tomatoes (in olive oil)
3-4 slices prosciutto thinly sliced
1 cup freshly grated Parmesan
salt and pepper
frozen or fresh cheese tortellini
Bring a large pot of water to boil. When ready, salt water generously & add tortellini, cook per package directions.
Meanwhile, in another large saucepan, heat olive oil and butter. When hot add garlic and onions & cook a few minutes until soft. Don't let them get brown (they will become bitter). Sprinkle in the flour, stir and let cook for a minute or two. Whisk in chicken stock, then half and half. Bring to a simmer & allow to thicken.
Add basil, salt and pepper...go easy on the salt...you will be adding salt Parmesan a little later. Stir in artichokes and sun dried tomatoes.
In a small skillet heat an additional 1/2 tb. olive oil. Add prosciutto and saute until crisp, remove from heat. Add to the sauce, reserving some to sprinkle on top if you like.
Stir in Parmesan, then add your cooked & drained tortellini, toss to coat with sauce & enjoy.
and for dessert...
Crepes with Nutella and Fresh Raspberries
for the crepes:
In a blender combine:
1 1/2 cups milk
1 cup flour
1 Tb. oil
2 Tb. sugar
Blend until smooth.
Heat a greased, small skillet of medium heat. Remove pan from heat, pour about 2 Tb. of the batter onto the pan and swirl to form a thin pancake. Return to heat. Cook until you can loosen the sides and lift out (it takes very little time, you will see the change in the crepe & know when it is time...it takes a little practice, but you will get the hang of it). Cook only on one side, transfer to a plate and repeat. Makes about 18.
**I make a double batch, because I always tend to mess up a few & it never hurts to have a few extras :)
Smear Nutella (or other chocolate-hazelnut spread) onto your crepe, add a few raspberries, chopped or whole, and roll up. Enjoy!....it's sooooo good :)