Creamy Tortelloni & Crispy Prosciutto
with Peas & Parmesan
- Eggs
- Milk
- Wheat
Pillowy cheese-filled tortelloni are coated in a rich, velvety cream sauce tossed with sweet green peas. Crispy pieces of prosciutto add a salty crunch, while a sprinkle of Parmesan brings the perfect nutty finish. Comforting, creamy, and just a touch fancy.
Ingredients
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
2 ounce
Prosciutto
4 ounce
Cream Sauce Base
(Contains: Milk)
4 ounce
Peas
1 unit
Parmesan Cheese Block
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. • Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender and floating to the top, 3-5 minutes. • Reserve 1⁄2 cup pasta cooking water(1 cup for 4 servings), then drain. Rinse under cold water for at least 30 seconds; shake off any excess water.
• 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, 2-3 minutes per side (you may need to work in batches). TIP: Press down on prosciutto with a spatula for even crisping. If prosciutto starts to crisp too quickly, reduce heat to medium. • Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
• Add cream sauce base, 1⁄4 cup reserved pasta cooking water, and 1 TBSP butter to pan used for prosciutto over medium-low heat (use 1⁄2 cup reserved pasta cooking water and 2 TBSP butter for 4 servings). Grate half the Parmesan over pan. Cook, whisking constantly, until slightly thickened, 2-3 minutes. Season with pepper. • Remove from heat.
• Add drained tortelloni to pan with sauce. Stir until tortelloni is coated in sauce. (TIP: If sauce seems too thick, add another splash of reserved pasta cooking water.) Add peas; toss to coat. Taste and season with salt and pepper. TIP: Keep in mind that the prosciutto is also salty! • Divide pasta between shallow bowls; top with prosciutto and grate remaining Parmesan over the top. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the salty prosciutto paired with creamy tortelloni, though some found it overly salty; a few wanted more depth.
- Ease of prep: Quick and simple to make, though crisping the prosciutto took extra time for some.
- Suggestions: Consider adding garlic, lemon, or tomato sauce for more flavor; cook peas briefly for better texture.
- Portions: Some felt the portion was perfect, while others wished for more pasta, sauce, or protein.
- Texture: Crispy prosciutto added a delightful crunch, but a few found the tortelloni dry or overcooked.
