11.   Add shallots and cream, reduce heat to low and simmer until sauce thickens slightly.

12.   Add the Parmesan cheese, letting the sauce thicken, then add the tortellini.

13.   Add cornstarch mixture and stir until sauce has thickened and is translucent.

14.   Add some water or beef stock if sauce thickens.

15.   Add peanut butter, return to a boil, and whisk until sauce thickens.

16.   Add the milk, stirring constantly as the sauce thickens.

17.   Add to wok and stir-fry briefly until sauce has thickened, then spread mixture out on a platter to cool.

18.   Bring to a boil and cook, stirring occasionally, until sauce thickens.

19.   Bring to a boil, reduce heat and simmer slowly for a few minutes until the sauce thickens and coats the back of a spoon.

20.   Bring to a simmer and cook, stirring occasionally, until flavors are blended and sauce has thickened, about five minutes.