Mushroom and Cheese Tortelloni with Fontina Sauce
Tortelloni are served on skewers in a fontina and pumpkin sauce.
1 (9-ounce) package mushroom and cheese tortelloni*
2 tablespoons butter
4 to 6 tablespoons all-purpose flour
4 cups milk
1/4 cup canned or cooked pumpkin
1 teaspoon hot paprika
1 teaspoon ground nutmeg
1 1/2 cup fontina cheese, shredded
- Tortelloni: Cook tortelloni according to package instructions. After draining, allow tortelloni pasta to cool to room temperature. Skewer 2 or 3 individual tortelloni pasta on bamboo skewer and lay out on plates. Serve Fontina cheese sauce in individual ramekins.
- Sauce: Melt butter in saucepan; add flour, stirring constantly for 2 to 3 minutes. Slowly pour milk into flour mixture; continue stirring. Add pumpkin and spices; stir until mixed. Add cheese; gently stir until cheese is melted.
Makes 10 appetizer servings.
*Substitute favorite type of tortellini or ravioli.
Recipe provided courtesy of the American Dairy Association.