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.
