Tortellini Ricotta & Parmigiano 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.
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. 

Product Used