Monday Meal: Tortellini with Prosciutto & Cream Sauce | Buzz Blog
DONATE
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you.

Monday Meal: Tortellini with Prosciutto & Cream Sauce

by

1 comment
blog10656widea.jpg

I really love tortellini pasta. It's so quick and easy to cook, as is this entire recipe. You can have it on the table in about 15 minutes, including prep time. --- It's a rich and elegant dish. 

I used cheese-stuffed tortellini here, but this recipe also would work well with meat tortellini, or for that matter, any type of your favorite pasta.

Ingredients:

2 Tbs. unsalted butter

1 shallot, minced

1 garlic clove, 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

dsc03748.jpg

Method: 

Place a pot of water for the pasta on the stove to boil.

In a large skillet, melt the butter and saute the shallot and garlic over medium heat until just golden.

dsc03754.jpg

Add the prosciutto, cream, peas and a pinch of grated nutmeg to the skillet and bring to a simmer.

dsc03756.jpg

While the pasta sauce reduces a little, cook the tortellini or other pasta according to package directions, until just al dente. 

dsc03758.jpg

Add freshly ground black pepper to the sauce, to taste.

dsc03759.jpg

Drain the cooked pasta and add it to the skillet.

dsc03762.jpg

Over medium heat, give the pasta and sauce a good stir to coat the tortellini with sauce and to heat the pasta through.

dsc03763.jpg

Serve on warm plates topped with freshly shredded Parmigiano-Reggiano.

dsc03767.jpg

dsc03771.jpg

Photos by Ted Scheffler