Tortellini with Mushrooms & Peas in Cream Sauce - Meals for Two

Tortellini with Mushrooms & Peas in Cream Sauce - Meals for Two

We use organic flour from a century-old family mill to make our tortellini. Then we toss it in a creamy, three-cheese sauce, along with earthy organic mushrooms and tender organic peas. Soy free/tree nut free/kosher

Key
Amy's whisked roux

The Art of Roux

Roux is a cornerstone of traditional sauce making. It’s the base of many sauces, soups and stews and has been thickening savory dishes for centuries. We use a roux as the base for our macaroni and cheese. Our chef begins by melting butter in a pot. Flour is whisked in until the mixture becomes smooth and thin. As it cooks, the color becomes darker and the flavor more complex. For the last step, we add milk slowly, stirring continuously until the texture is perfect.