Tortellini Michelangelo is a rich, creamy, and filling dish. Legend has it that Michelangelo conveyed his love for this dish through letters. I have seen this made sometimes with added chicken & prosciutto -sometimes just with mushrooms & peas... there are many varieties out there... some with meat tortellini, some with just cheese tortellini, and some use tri-color tortellini. This recipe is based on the dish from my local Italian Pizzeria here in NJ - theirs consists of: meat tortellini, chicken, pancetta, prosciutto, and minced onion in cream sauce. I use my own basic white cream sauce Recipe #302996 to make this dish and for this recipe you need to 1st prepare that sauce.
Prepare tortellini as per package directions, drain & set aside (add dash of olive oil & 1 oz. chicken stock so does not all stick together.
02Meanwhile, prepare white sauce Recipe #302996 as directed only prepare in dutch oven or large stockpot and keep on low flame when done.
03Once white sauce is made, brown mushrooms & onion in 1 tablespoon butter add pre-cooked & cut chicken, and pancetta & prosciutto to brown for a few minutes then add all that to dutch oven.
04Stir in tortellini & parmesan cheese. Season to taste with salt & pepper.
05** If sauce is too thick, add up to 1/2 cup additional heavy cream 1 tablepoon at a time until desired consistency.
06** Note: tortellini should not be smothered in the sauce, only supposed to coat the tortellini so you may need to use a full 2 lbs. tortellini.