Carbonara-Style Tortelloni with Prosciutto

Name: Carbonara-Style Tortelloni with Prosciutto 3 Easy Steps to a Delicious Dinner
Total time: 10 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 1 ounce Cheese Roux Concentrate; 9 ounce Tortelloni; 2 ounce Prosciutto; 4 ounce Peas; 2 tablespoon Cream Cheese; Pepper; Cooking Oil; Butter

3 Easy Steps to a Delicious Dinner

Recipe Development TeamPublished on March 31, 2025

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This simple, flavorful pasta dish comes together in just three steps! You'll quick-cook tender cheese-stuffed tortelloni (the XL cousin to tortellini), then toss it in a luscious cheesy cream sauce with green peas for sweet little pops of color. Just when you thought it couldn’t get more delicious, the pasta is topped with pan-crisped prosciutto.

Tags:

Calorie Smart

•Quick

•Easy Prep

•Family Friendly

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time10 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 ounce

Cheese Roux Concentrate

(Contains: Milk)

9 ounce

Tortelloni

(Contains: Milk, Eggs, Wheat)

2 ounce

Prosciutto

4 ounce

Peas

2 tablespoon

Cream Cheese

(Contains: Milk)

Not included in your delivery

Pepper

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories620 kcal

Fat28 g

Saturated Fat15 g

Carbohydrate68 g

Sugar6 g

Dietary Fiber5 g

Protein24 g

Cholesterol110 mg

Sodium1640 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Paper Towel

•Strainer

•Large Bowl

•Whisk

•Plastic Wrap

Instructions

• Place tortelloni and 3⁄4 cup water (1 1⁄2 cups for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave until tortelloni are tender, 4-6 minutes (6-9 minutes for 4). Carefully uncover (watch out for steam!), then drain. • While tortelloni cooks, tear prosciutto into bite-size pieces. • Heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto and cook, stirring occasionally, until browned and crispy, 3-4 minutes. Remove from heat. Transfer prosciutto to a paper-towel-lined plate (don’t discard the fat in pan!).

• In same pan, combine 1⁄2 cup water (1 cup for 4 servings) and roux concentrate over medium-low heat. Cook, stirring occasionally, until simmering, 2-3 minutes. • Whisk in cream cheese. Cook, whisking constantly, until slightly thickened, 30-60 seconds. Season with pepper. Remove from heat.

• Add drained tortelloni and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce. Stir until butter is melted and tortelloni is coated in sauce. Add peas; toss to coat. TIP: If sauce seems too thick, add a splash of water. • Sprinkle prosciutto over top. Serve family style directly from pan.