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Tortellini Ricotta & Parmigiano with Prosciutto and Peas

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

This delicious and simple sauce marries beautifully with our Tortellini. You can omit the prosciutto for a vegetarian alternative. 


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


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