Tortellini Ai Formaggi With Prosciutto and Peas

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 2

    • About This Recipe

    “Simple and delicate, Tortellini ai Formaggi with Prosciutto and Peas is a delicious and easy dish to prepare for a romantic evening meal.”

    Ingredients

  • 12ouncescheese tortellini
  • 1/4 cupwater, reserved from cooking pasta
  • 2tablespoonsbutter
  • 2garlic cloves, minced
  • 1/4 lbprosciutto, sliced into thin strips
  • 1cupheavy cream
  • 1pinchnutmeg, freshly grated
  • 1/4 cupparmesan cheese, freshly grated
  • 3/4 cupfrozen baby peas, thawed
  • salt and pepper

    • Directions

  • Cook tortellini according to package directions.
  • Melt butter in skillet and cook garlic for 1 minute.
  • Add Prosciutto and cook for 2 minutes.
  • Add heavy cream and bring to a simmer.
  • Add nutmeg and simmer until cream is thickened and reduced by half.
  • Stir in 1/4 cup Parmesan and peas.
  • Stir in reserved cooking liquid and tortellini and toss to coat.
  • Season to taste with salt and freshly ground black pepper.
  • Serve and enjoy!

    • Reviews

  • “My family loved this!Even my young girls (5 & 7) were asking for seconds.We used half and half and added extra peas.”

  • “Great. I just made a few adjustments. Instead of tortellini I used tagliatelle. I didn’t have any butter, because the prosciutto is a bit fatty. Maybe next time I would use broccoli or some other vegetable. Easy to make. Thanks for posting it.”

  • “Loved the peas and prosciutto. We used whole wheat three cheese tortellini and this was great. Thanks!”

  • “I tried out this recipe tonight and learned some lessons. The taste was all there, but don’t do this recipe when you’re in a rush. I added half frozen peas to the pan. It watered down the sauce so much it was like soup. Also it was pretty salty,but we liked it 🙂 Very good and I think next time it will be even better.”

  • “Worth 5 stars–we used thinly sliced pancetta and a 20 ounce family package of cheese tortellini, we added a half cup extra cream and I can tell you this matched our neighborhood Italian North Beach restaurant’s. Close your eyes to the calories and enjoy!”

  • “amazing….I’ve made alot of cream sauces that taste starchy…this one is good….except for the calorie count…lol”

  • “This is proof that the simplest recipes can be big on flavor. I will forever keep the ingredients for this on hand. It was quick and amazingly delicious. My husband gobbled this up and asked for fourths!! I had some leftovers and it reheated well with a little more heavy cream and pat of butter. I also added the red pepper flakes. Yummm!”

  • “Love this recipe!!! we have a fav. recipe at a local italian place and this is basically its clone. Followed the recipe as is.Might attempt a lower fat version in the future…. but prob. not haha – Perfect!”

  • “fabulous!!I used unsweetened almond milk in place of the cream.It was still very rich and delicious!”

  • “Very good!i made a few changes – used diced ham and chicken instead of proscuitto and part half & half and fat-free half & half for the whipping cream (to make it healthier).The sauce didn’t thicken a lot, but that was OK because the flavor was still really good.”

  • “Yum!I, too, substituted bacon for the prosciutto (didn’t have any on hand), added some crushed red pepper flake, and used 2% milk.This was delicious!I would definitely make this again.Thank you!”

  • “i was born and raised in Italy and this is the real thing, just like my mom cooks it and how i still do it!”

  • “DH and I thought this was a tasty lunch.We followed the directions/ingredients as posted, except that our package of tortellini was 9 oz.Therefore, we did not dilute the sauce with the reserved cooking liquid as there was enough cream sauce to cover all of the pasta.We topped the dish with more parmesan.DH said he did not care that much for the peas in the dish.I thought they were ok.Thanks for a nice, quick lunch!”

  • “I used fat free half and half and my sauce did not thicken up. It still tasted wonderful! I will try it again!”

  • “Quick!Used 1/2 and 1/2 instead of cream.Used salami instead of proscuitto because I couldn’t find it.Very good particularly for a quick meal.Thanks.”

  • “Yum!I made this with spaghetti, since I had no tortellini on hand.Turned out beautifully!Thanks for posting!”

  • “Wonderful! When I was a kid in NY we use to go to an upscale Italian restaurant a lot. This is similar to a dish we use to order. Back then I didn’t keep kosher, now I do so I had to change a few things. First, I used linguine (which is what they served at the restaurant). I can’t get kosher tortellini where I am but the next time I go to the city I’ll pick some up to try this again or maybe one day I’ll feel like making my own. Next, I replaced the prosciutto with vegan bacon. This worked well for us. Not as good as prosciutto but a good alternative for people like me. Last, which has nothing to do with keeping kosher, I didn’t save any cooking liquid. I missed that part…intuition told me the sauce wouldn’t be saucy enough so I added more cream. All in all, this was great and very easy to make. My kids loved it too. Thanks for posting. I can’t wait to try it with the tortellini.”

  • “This tasted great! Perfect for a quick, easy meal after a long day at work.”

  • “I really liked this meal.I made it for a few friends and didn’t recieve any rave reviews and DH picked out all of his peas but we will definately keep the recipe around and play with it a bit.Thanks”

  • “This was good and easy.I used bacon and half and half instead of the heavy cream.I will be making this again.Thanks!”

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