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Suggest a better descriptionPreheat oven to 400 degrees F. Cook tortellini according to package directions; drain.
Meanwhile, for sauce, in a medium saucepan cook onion and shallot in hot butter over medium heat until tender. Stir in half and half and the milk. Bring just to boiling. Remove from heat.
In a small bowl, lightly beat egg yolks. Gradually stir about 1 cup of the hot mixture into the egg yolks. Return egg mixture to saucepan. Cook and stir over medium low heat about 10 minutes or until slightly thickened and bubbly. Stir in parmesan cheese, sage, and pepper.
Transfer half of the cooked tortellini to a 2 quart baking dish. Sprinkle with half the Gruyere. Pour half of the sauce over layer in dish. Top with the remaining tortellini, prosciutto, and the remaining sauce. Bake for 20 minutes until light brown and bubbly.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 271 | ||
Calories from Fat: 205 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.8g | 30 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 462.9mg | 142 % | |
Sodium 243.7mg | 8 % | |
Potassium 168.1mg | 4 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.9g | ||
Protein 11.9g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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