Tortellini Bianco Recipe
Small pasta rings stuffed with meat, served in a cream sauce with peas, mushrooms, and prosciutto.
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Ingredients
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Tortellini
Cream Sauce
Garnish (optional)
Method
Prepare the Tortellini
- 1
Bring a large pot of salted water to a boil. Cook the tortellini according to package instructions until al dente. Drain and set aside.
Make the Cream Sauce
- 2
In a large skillet over medium heat, melt the butter. Add the onions and garlic and sauté until fragrant and translucent, about 3 minutes.
- 3
Add the mushrooms and cook until softened and lightly browned, about 5 minutes.
- 4
Stir in the chopped prosciutto and cook for another 2 minutes.
- 5
Pour in the heavy cream and bring to a gentle simmer. Let cook for 3–4 minutes until the sauce thickens slightly.
- 6
Stir in the Parmesan cheese until melted and smooth. Add peas and stir to incorporate. Season with salt and black pepper to taste.
Combine and Serve
- 7
Add the cooked tortellini to the cream sauce and gently stir to coat the pasta evenly. Cook together for 2–3 minutes to heat through.
- 8
Serve hot, garnished with chopped parsley and additional Parmesan if desired.
