Monday, April 21, 2014

Monday Meal: Tortellini with Prosciutto & Cream Sauce

Posted By on April 21, 2014, 10:00 AM

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I really love tortellini pasta. It's so quick and easy to cook, as is this entire recipe. You can have it on the table in about 15 minutes, including prep time. --- It's a rich and elegant dish. 

I used cheese-stuffed tortellini here, but this recipe also would work well with meat tortellini, or for that matter, any type of your favorite pasta.

Ingredients:

2 Tbs. unsalted butter

1 shallot, minced

1 garlic clove, minced

1 cup whipping cream

1/4 lb. thinly sliced prosciutto, diced

1/2 cup peas, fresh or frozen

freshly ground black pepper

pinch of nutmeg

12 oz. tortellini, fresh or frozen

1/2 cup freshly grated Parmigiano-Reggiano

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Method: 

Place a pot of water for the pasta on the stove to boil.

In a large skillet, melt the butter and saute the shallot and garlic over medium heat until just golden.

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Add the prosciutto, cream, peas and a pinch of grated nutmeg to the skillet and bring to a simmer.

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While the pasta sauce reduces a little, cook the tortellini or other pasta according to package directions, until just al dente. 

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Add freshly ground black pepper to the sauce, to taste.

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Drain the cooked pasta and add it to the skillet.

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Over medium heat, give the pasta and sauce a good stir to coat the tortellini with sauce and to heat the pasta through.

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Serve on warm plates topped with freshly shredded Parmigiano-Reggiano.

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Photos by Ted Scheffler

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