Tortellini with Peas & Prosciutto
Cheese filled tortellini enveloped in a rich cream sauce with Peas and Prosciutto
Yield
4 ServingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
tortellini
cheese |
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | x |
nutmeg
Freshly grated pinc |
*
|
| 6 | tablespoons |
Parmesan cheese
|
|
| ¾ | cup |
green peas
frozen, or thawed |
|
| 1 ½ | ounces |
prosciutto
fat trimmed cut |
*
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
tortellini
cheese |
|
| 355 | ml |
heavy whipping cream
|
|
| 1 | x |
nutmeg
Freshly grated pinc |
*
|
| 9E+1 | ml |
Parmesan cheese
|
|
| 177 | ml |
green peas
frozen, or thawed |
|
| 43.3 | ml/g |
prosciutto
fat trimmed cut |
*
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking.
Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes.
Season with salt and pepper.
Divide among four warm bowls and serve.
