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Category: Pasta
Prep Time: Cook Time: Total Time:
9 oz pkg mushroom and cheese tortelloni*
2 tbsp butter
4 to 6 tbsp flour
4 cups milk
1/4 cup canned or cooked pumpkin
1 tsp hot paprika
1 tsp ground nutmeg
1 1/2 cup Fontina cheese, shredded
Bamboo skewers
Tortelloni: 1 pkg mushroom & cheese tortelloni, cooked according to pkg 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. Serves 10
* Note: Substitute favorite type of tortellini or ravioli.
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MUSHROOM AND CHEESE TORTELLONI WITH FONTINA SAUCE
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Category: Pasta
Prep Time: Cook Time: Total Time:
9 oz pkg mushroom and cheese tortelloni*
2 tbsp butter
4 to 6 tbsp flour
4 cups milk
1/4 cup canned or cooked pumpkin
1 tsp hot paprika
1 tsp ground nutmeg
1 1/2 cup Fontina cheese, shredded
Bamboo skewers
Tortelloni: 1 pkg mushroom & cheese tortelloni, cooked according to pkg 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. Serves 10
* Note: Substitute favorite type of tortellini or ravioli.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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