Tortelloni Recipe
burrata, peas, grape tomatoes, asparagus puree, crispy prosciutto
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare Asparagus Puree
Blanch the asparagus in boiling salted water for 2-3 minutes until tender. Remove and place in ice water to stop cooking. Blend the asparagus with a tablespoon of olive oil, salt, and pepper until smooth. Set aside.
- 2
Cook Tortelloni
In a pot of boiling salted water, cook the tortelloni according to package instructions until al dente. Drain and reserve some pasta water.
- 3
Sauté Peas and Tomatoes
In a large skillet, heat the remaining olive oil over medium heat. Add the peas and grape tomatoes, sautéing for about 3-4 minutes until the tomatoes begin to soften.
- 4
Combine Ingredients
Add the cooked tortelloni to the skillet with the peas and tomatoes. Stir in the asparagus puree, adding reserved pasta water as needed to reach desired consistency. Season with salt and pepper.
- 5
- 6
Serve
Plate the tortelloni mixture and top with burrata cheese and crispy prosciutto. Drizzle with additional olive oil if desired.
