Jason Olsen, entrepreneur, graphic designer, and certified lover of food, stopped by the studio to create a soul-warming dish that his dad taught him how to make when he was young. His father was a firefighter that loved cooking for the whole station. Making food for others made him happy- a trait that was passed down to his son.
Ham and Pea Tortellini
serves 4-6
3/4 lb sliced ham
1 1/2 tbsp butter
2 tbsp butter
1 white onion
8 cloves garlic
1/3 cup flour
3 3/4 cups milk
2 cups heavy cream
1/4 tbsp garlic powder
1/2 tbsp fresh ground blank pepper
To Taste 1/2 tbsp salt
1 1/2 cup sweet peas
18-20oz of fresh cheese tortellini
Cut ham slices into 1/2" squares. Dice onion into 1/4" squares. Mince garlic.
Heat pan on medium heat. Sauté in 1 1/2 tbsp butter lightly with sprinkle of garlic powder and black pepper. Add ham and enough water to cover, bring to a boil and simmer for 20-25 minutes. Strain ham from water reserving the ham stock in a separate bowl.
Sauté onion and garlic in 2 tbsp of butter until translucent. Dust with flour and stir. Add ham stock 1/4 cup or less at a time and continue to dust with flour to form a thick rue. You may not need to use all of the ham stock. Add ham and stir.
Add 2 cups heavy cream and stir on low heat for 5 minutes. Slowly add milk for desired thickness.
Boil tortellini until al dente. Season sauce with garlic powder, pepper and salt to taste. Add peas at the very end for taste.
