Tortellini With Four Cheeses, Oven-Dried Tomatoes And Sage

• 1/2 tsp. chopped shallots
• 1/4 tsp. chopped garlic
• 2 oz. white wine
• 6 oz. cooked cheese tortellini
• 1/2 oz. shredded Fontina cheese
• 1/2 oz. shredded Bel Paese cheese
• 4 pieces Oven-Dried Tomatoes (recipe follows)
• 6 oz. heavy cream
• 1/2 oz. shredded Pecorino Romano
• 1/2 oz. shredded Parmesan Reggiano
• salt and pepper
• shaved Reggiano cheese for garnish
• chopped sage for garnish

1. Preheat saute pan.
2. Add olive oil, shallots and garlic and saute for approximately 1 to 2 minutes or until translucent. Deglaze with white wine.
3. Reduce by half.
4. Add heavy cream; reduce by half.
5. Place cooked tortellini in strainer.
6. Place in lightly salted, simmering water for approximately 1/2 minute or until pasta is heated throughout.
7. Strain and place into pan with cream reduction.
8. Add all 4 cheeses and mix
9. thoroughly.
10. Place on plate with warmed Oven-Dried Tomatoes.
11. Garnish with chopped sage, shaved Reggiano cheese and fresh ground black pepper.

shallots, garlic, white wine, cooked cheese tortellini, fontina cheese, bel paese cheese, tomatoes, heavy cream, romano, parmesan reggiano, salt, cheese, sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759574 (may not work)