Ricotta and Parmigiano Tortellini with Prosciutto and Peas

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Tortellini Ricotta & Parmigiano
  
• 2 Tbsp Olive oil
  
• 2 Small shallots, chopped
  
• ¼ Cup Prosciutto Cotto (Italian ham), sliced in thin ribbons
  
• ¼ Cup Baby spring peas, fresh or defrosted
  
• ½ Cup Chicken broth or vegetable broth
  
• ¼ Cup Heavy cream
  
• Salt and cracked black pepper to taste
  
• 2 Tbsp Pecorino Romano, grated

Directions

1. Place oil and shallots in a small saucepan and cook over medium-low heat until golden. Add prosciutto and peas and cook for a few minutes. Add broth and cream, bring to a simmer, and cook for five more minutes until the mixture reaches a syrupy consistency.
   
2. Season with salt and pepper. Cook tortellini separately in salted boiling water according to package directions. Drain and place in a serving bowl.
   
3. Spoon sauce on top, mix gently, and sprinkle with cheese. Enjoy!

Product Used