Figlio Tortellini with prosciutto, peas and mushrooms

6:02 PM, Sep 25, 2012   |    comments
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GOLDEN VALLEY, Minn. - Figlio, the iconic Uptown eatery, has reopened at a new location in the Shops at West End in St. Louis Park.

Award-winning chef J.P. Samuelson is continuing the Figlio legacy by staying true to its signature dishes while also introducing a new Northern Italian and Mediterranean-inspired menu offering light, healthier fare.

Figlio enthusiasts will be happy to see many original favorites on the menu including calamari, carpaccio, wings, tortellini, Figlio pizza, banana cake and death by chocolate. 

Figlio has always been known as the ultimate Happy Hour destination, and the tradition is continuing with $3 drinks daily during Happy Hour and all day on "Sunday Fundays."

Tortellini with prosciutto, peas, mushrooms and parmesan

1 pound of meat tortellini
1 cup of heavy cream
1 tablespoon of butter
2 egg yolks
½ cup of grated parmesan
½ teaspoon of white pepper
1 teaspoon of kosher salt
¼ teaspoon of nutmeg
½ cup of peas
½ cup of sautéed mushrooms
½ cup julienned prosciutto
Fresh lemon, salt and pepper

Bring a large pot of salted water to a boil to cook the tortellini. In a heavy bottomed sauce pan heat the cream, butter and seasonings until it comes to a boil stirring frequently to prevent scorching. Turn down the heat and add the cheese a little at a time all the while stirring constantly until all the cheese is incorporated. Place the egg yolks in a mixing bowl and add a little of the hot sauce. Stir and add a little more sauce until the eggs are up to temperature. Stir into sauce. Simmer while your pasta is cooking. When the pasta is close to being done add the mushrooms, peas and prosciutto. Toss the cooked pasta into the sauce and season with salt and pepper and a squeeze of fresh lemon. Serve immediately with fresh grated parmesan on top.

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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