Prosciutto, Sage & Pear Cream Sauce...& more...

Prosciutto, Sage & Pear Cream Sauce

1 Tbsp. Unsalted butter

1 Tbsp. Extra virgin olive oil

1 shallot, finely chopped

4 slices Prosciutto, cut into thin strips

2 Tbsp. Sage, julienned & divided

1 tsp. Minced garlic

1/2 cup white wine (I used Moscato) 

1 cup heavy cream

1 Bosc Pear, peeled, quartered & sliced thin

1/3 cup shredded Parmesan 

S&P to taste ( I used fresh ground  Himalayan Pink Salt & fresh ground pepper) 

1 package Buitoni  tortellini or ravioli ( I used the chicken/prosciutto tortellini tonight) cooking only 7 minutes. 

In medium size skillet, heat butter & EVOO over medium heat. Add shallot, prosciutto & 1-1/2 Tbsp. Of the Sage. Sauté 2-3 minutes. Add garlic & cook one minute longer. Add the wine & boil for 1 Minute. Stir in Pear, heavy cream, & Parmesan...bring to boil, reduce heat & simmer 2-3 minutes. Add prepared tortellini or ravioli & heat through 1-2 minutes. Garnish with remaining sage. 

Sautéed Spinach, Mushrooms & Shallots

1 Tbsp. Unsalted butter

1 Tbsp. Extra virgin olive oil

1 shallot, chopped fine 

1/2 tsp. Minced garlic

8 Oz. Sliced mushrooms

1 lg. Bag spinach, about 8 cups

S&P to taste

In medium skillet, heat butter & EVOO over medium heat. Add shallot & cook 1 Minute. Add mushrooms & cook 4-5 minutes, stirring occasionally. Add garlic & cook 1 Minute. Add spinach, toss to wilt & turn off heat when mostly wilted. Add S&P to taste.