Tortellini Al Prosciutto Recipe
Ricotta cheese stuffed tortellini tossed with sweet peas, prosciutto ham, mushrooms, onions and cream.
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Ingredients
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Pasta
Vegetables
Meat
Dairy
Seasoning
Method
Cooking the Tortellini
- 1
Boil the tortellini
In a large pot, bring salted water to a boil. Add the ricotta cheese tortellini and cook according to package instructions (usually around 3-5 minutes) until al dente. Drain and set aside.
Preparing the Sauce
- 2
Sauté the vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent. Then add the sliced mushrooms and cook for another 3-4 minutes until softened.
- 3
Add the peas and prosciutto
Stir in the sweet peas and chopped prosciutto. Cook for an additional 2 minutes until the peas are heated through.
- 4
Incorporate the cream
Pour in the heavy cream, and season with salt and black pepper. Let the sauce simmer for 3-4 minutes, allowing it to thicken slightly.
- 5
Mix in the tortellini
Add the cooked tortellini to the sauce and gently toss to combine, ensuring the tortellini is well coated with the sauce.
Finishing Touches
- 6
Serve the dish
Remove from heat, sprinkle with grated Parmesan cheese and fresh basil. Serve hot and enjoy!