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Ricotta and Parmigiano Tortellini with Prosciutto and Peas

Servings: 2 | Prep: 10 mins | Cook: 20 mins

Each bite of Nuovo's Ricotta and Parmigiano Tortellini is a soft explosion of cheeses, topped with prosciutto and peas to complete this easy dinner.


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



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.

Season with salt and pepper. Cook tortellini separately in salted boiling water according to package directions. Drain and place in a serving bowl.

Spoon sauce on top, mix gently, and sprinkle with cheese. Enjoy!