Monday Meal: Tortellini with Prosciutto & Cream Sauce | Buzz Blog

Monday, April 21, 2014

Monday Meal: Tortellini with Prosciutto & Cream Sauce

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

  • Pin It
click to enlarge blog10656widea.jpg

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.


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

click to enlarge dsc03748.jpg


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.

click to enlarge dsc03754.jpg

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

click to enlarge dsc03756.jpg

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

click to enlarge dsc03758.jpg

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

click to enlarge dsc03759.jpg

Drain the cooked pasta and add it to the skillet.

click to enlarge dsc03762.jpg

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

click to enlarge dsc03763.jpg

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

click to enlarge dsc03767.jpg

click to enlarge dsc03771.jpg

Photos by Ted Scheffler

Tags: , , , , ,

On Topic...

More by Ted Scheffler

Latest in Buzz Blog

© 2021 Salt Lake City Weekly

Website powered by Foundation