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1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
2 1/2 cups low-fat milk, heated
1/2 cup grated fontina cheese, divided
1/2 teaspoon ground nutmeg
Salt & freshly ground pepper, to taste
1 pound fresh or frozen cheese tortellini, preferably low-fat (see Tip)
1/4 cup fine dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese
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1st Keep
 calandryll
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