Cheese Tortellini Recipe

Pasta

1. 1

   Boil tortellini

   Bring a large pot of salted water to a rolling boil (approximately 1 tablespoon salt per 4-6 quarts water). Add the cheese tortellini and cook according to package directions until al dente (usually 3–5 minutes for fresh/refrigerated tortellini). Reserve 1/2 cup of the pasta cooking water, then drain the tortellini and set aside.

2. 2

   Prepare prosciutto and peas

   While the tortellini cooks, heat a large skillet over medium heat and add 1 teaspoon of olive oil. Add the prosciutto strips and sear for 1–2 minutes until they begin to crisp at the edges. Remove prosciutto to a plate and set aside. In the same skillet, add 1 tablespoon butter and the thawed peas; sauté 1–2 minutes until warmed through. Remove peas and set aside with prosciutto.

3. 3

   Build the Parmigiano cream sauce

   Reduce heat to medium-low and add the remaining 1 tablespoon butter to the skillet. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Sprinkle the teaspoon of flour over the garlic and cook, stirring, for 30 seconds to eliminate raw flour taste. If using, deglaze with 1 tablespoon dry white wine and let it reduce by half (about 30 seconds). Pour in 1 cup chicken or vegetable stock while stirring to combine and smooth out any lumps. Bring to a gentle simmer for 1–2 minutes to slightly reduce.

4. 4

   Finish the sauce

   Lower heat to low and stir in the heavy cream. Let the sauce warm gently for 1–2 minutes (do not boil). Stir in the grated Parmigiano-Reggiano a handful at a time, stirring constantly until melted and the sauce is smooth. If the sauce seems too thick, whisk in up to 1/4–1/2 cup reserved pasta water a few tablespoons at a time to reach a glossy, coating consistency. Add the lemon juice, salt, and half the black pepper; taste and adjust seasoning.

5. 5

   Combine pasta and finish

   Return the drained tortellini, prosciutto, and peas to the skillet with the sauce. Gently toss or fold to coat the tortellini evenly, warming everything together over low heat for 1–2 minutes. If necessary, add a splash of reserved pasta water to loosen the sauce. Stir in the remaining 1 teaspoon butter for sheen and finish. Adjust seasoning with additional salt and pepper if needed.

6. 6

   Serve

   Divide the tortellini among warm plates. Sprinkle with the remaining freshly grated Parmigiano (if desired), chopped parsley, and a light drizzle of extra-virgin olive oil. Serve immediately.