Vino in the Valley shares tortellini recipe

Vino in the Valley makes some of their favorite dishes.

ELLSWORTH, Wis. - Vino in the Valley, an outdoor wine and dining experience located in the Rush River Valley of western Wisconsin, will kick off its 11th season this weekend. 

Grand Opening Weekend coincides with Mother’s Day Weekend. On Sunday, May 14, Vino in the Valley will lavish the moms in attendance with free flowers, dessert, chair massages, and a $10 gift card good for a future visit. Festivities will include live music and horse-drawn wagon rides.

Vino in the Valley is located less than an hour east of the Twin Cities, just eight miles east of Ellsworth, Wisconsin. Guests can enjoy wine, pasta, live entertainment, and gorgeous scenic views on Thursday, Friday and Saturday evenings. A brunch buffet is offered on Sundays.

Vino in the Valley’s Tortellini Recipe
Sauce
1 small yellow onion, diced
2 cloves garlic, diced
Sweat in olive oil
Once translucent add 1/4 cup white wine and reduce.
Add 1/2 gal heavy cream, 1 tbs chicken base, 1 tsp nutmeg, 1 tbs salt, 1 tbs pepper, 1 tbs Italian seasoning.
Bring to boil then reduce to simmer stirring constantly.
After 10-15 min add 4 oz grated parmesan and 4 oz shredded parmesan. Stir constantly until cheese is melted and sauce has thickened.
In a saute pan add olive oil, 1 cup sliced portabella mushrooms, 1/2 cup onions and a pinch of salt and pepper. Saute until soft. Add noodles, sauce, 1/4 cup prosciutto ham, 1/4 cup peas. Simmer for a couple minutes.
Plate and top with parmesan cheese and parsley

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