Tortellini Emilia

I was browsing through some of my old cooking magazines to find recipes to use up leftover Easter ham.  And I found this little gem.  It has tortellini, cheese, and ham (and more cheese), how could I go wrong?!

Tortellini Emilia (Better Homes and Gardens)
16 oz dried cheese-filled tortellini
3 Tbsp finely chopped red onion
2 Tbsp finely chopped shallot
1 Tbsp butter
2 cups half and half or light cream (fat free half and half worked great)
1/2 cup milk
2 egg yolks
1/4 cup grated Parmesan cheese
1 tsp dried sage
1/4 tsp ground black pepper
1/2 cup shredded Gruyere cheese (to lessen the cost, you can sub in Swiss cheese)
1/2 cup broken walnuts
2 oz prosciutto, finely snipped (this is where you sub in about 1/2 cup finely diced ham)
1. Preheat oven to 400 degrees.  Cook tortellini according to package directions; drain
2. Meanwhile, for sauce, in a medium saucepan cook onion and shallot in hot butter over medium heat until tender.  Stir in half and half and the milk.  Bring just to boiling.  Remove from heat.
3. In a small bowl, lightly beat egg yolks.  Gradually stir about 1 cup of the hot mixture into the egg yolks.  return egg mixture to saucepan.  Cook and stir over medium low heat about 10 minutes or until slightly thickened and bubbly.  Stir in parmesan cheese, sage, and pepper.
4. Transfer half of the cooked tortellini to a 2-qt baking dish.  Sprinkle with half the Gruyere cheese.  Pour half of the sauce over layer in dish.  Top with the remaining tortellini, walnuts, prosciutto, and the remaining sauce.  Bake for 20 minutes until light brown and bubbly.
Makes 8 servings at 455 per serving with regular half and half.