4 Cheese Tortelloni Gf Recipe
Peas, Prosciutto, Mushrooms, Cream Sauce
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.
Pasta
Vegetables
Meat
Sauce
Method
Cooking the Tortelloni
- 1
Boil the Pasta
Bring a large pot of salted water to a boil. Add the gluten-free cheese tortelloni and cook according to package instructions, usually about 3-5 minutes, until they float to the surface. Drain and set aside.
Preparing the Sauce
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the sliced mushrooms and cook for about 5-7 minutes until they are tender.
- 3
Add Peas and Prosciutto
Stir in the frozen peas and chopped prosciutto, cooking for an additional 2-3 minutes until the peas are heated through and the prosciutto is slightly crispy.
- 4
Make the Cream Sauce
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and mix until melted and combined. Season with salt and black pepper to taste.
Combining and Serving
- 5
Combine Tortelloni with Sauce
Add the drained tortelloni to the skillet with the cream sauce. Gently toss to coat the pasta evenly with the sauce and heat through for an additional 1-2 minutes.
- 6
Serve
Serve the tortelloni hot, garnished with additional Parmesan cheese if desired.
