12-Year White balsamic ·
Cranberry Pear balsamic ·
Easy and Quick ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Sage and Mushroom olive oil ·
Harvest Tortellini Skillet
Harvest Tortellini Skillet
7 minutes
30 minutes
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Sage & Wild Mushroom olive oil
- 2 cups cubed butternut squash, in 1-inch cubes
- kosher salt and pepper
- 1 tablespoon Fustini's 12 Year White balsamic
- 4 slices of prosciutto diced (or other cooked meat of choice)
- 1 tablespoon Fustini's Garlic Rub spice blend
- 20 ounces cheese tortellini
- ¼ cup fresh grated parmesan
- 8 ounces mozzarella cheese, sliced or shredded
Directions
- In a large oven-safe skillet heat olive oil. Add squash and season with salt and pepper. Cook, stirring often until squash is fork tender, 12-15 minutes. Deglaze the pan with balsamic. Add in prosciutto and garlic seasoning. Stirring well to combine and heat through.
- While the squash is cooking, bring a pot of salted water to a boil. Add the tortellini and cook according to package directions, usually for 3 to 5 minutes.
- Once the tortellini is finished, add it to the skillet with the squash. Toss well. Stir in the parmesan cheese. Cover with the mozzarella cheese.
- Preheat the broiler in your oven to high. Stick the skillet under the broiler for 2 to 3 minutes, just until the mozzarella is bubbly and melted. Remove the skillet and top with more parmesan. Serve immediately!
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