Tortellini and Prosciutto in Parmesan Cream

Tortellini and Prosciutto in Parmesan Cream

2 - 8oz. packages of dried cheese tortellini
3 tablespoons finely chopped onion
1 large shallot, finely chopped
1 tablespoon butter
2 cups light cream
1/2 cup milk
2 egg yolks
1/2 cup good-quality grated Parmesan cheese
1 tablespoon snipped fresh sage
2 oz. prosciutto, finely snipped

Prepare tortellini according to package directions. Drain; set aside. In a large saucepan cook onion and shallots in hot butter over medium heat until tender. Stir in cream and milk. Bring just to boiling. Remove from heat. In a small bowl lightly beat egg yolks. Slowly add about 1 cup of hot mixture to yolks, beating until combined. Return all to saucepan. Cook and stir over medium-low heat about 10 minutes or until slightly thickened and just bubbly. Stir in Parmesan, sage and 1/4 teaspoon pepper. Add tortellini to saucepan and toss gently to coat. Add the prosciutto and toss again. Transfer to a serving dish and sprinkle with a little more grated cheese.