Utah Bites

Tortellini with Prosciutto & Cream

This recipe is very easy and quick to prepare. You can have it cooked and on your table in about 15 minutes. I prefer cheese-stuffed tortellini when I make this rich dish, but you could use any type you’d like. 

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For this recipe, I use store-bought tortellini which makes this dish very easy and quick to prepare. You can have it cooked and on your table in about 15 minutes. I prefer cheese-stuffed tortellini when I make this rich dish, but you could use any type you’d like. 

Ingredients:

  • 2 Tbsp unsalted butter
  • 1 shallot, peeled & minced
  • 1 garlic clove, peeled & 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

Method:

  1. Place a large pot of water for the pasta on the stove to boil.
  2. In a large skillet, melt the butter and sweat the shallot and garlic over medium heat until just golden.
  3. Add the prosciutto, cream, peas and a pinch of grated nutmeg to the skillet and bring to a simmer over medium heat.
  4. While the pasta sauce reduces a little, cook the tortellini according to package directions, until just al dente. Drain the cooked tortellini and add it to the skillet.
  5. Over medium heat, give the pasta and sauce a good stir to coat the tortellini with sauce and to heat the pasta through.
  6. Serve on warm plates topped with freshly grated Parmigiano-Reggiano and black pepper, to taste. .

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Food writer Ted SchefflerOriginally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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