Adam Gubernath

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Chef Chuck - Parmesan Tortellini

Parmesan Tortellini 

Parmesan Tortellini (In cheese case) 

Blanch in boiling water till just done-hold

For Sauce:

1TB Chopped Shallots

1TB Chopped Garlic

4oz. Heavy Cream

2oz. Shredded Parmesan

Salt & Pepper to taste

Sweat shallots and garlic together on low heat, Reduce in ½ and add cream and mix. 

Start adding Parmesan slowly while mixing till sauce consistency. Add tortellini and bring to low boil. Stir but be careful not to break up tortellini. Adjust cheese and salt-pepper to your desired taste.

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