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 Feb 2026- Flavor: Many loved the crispy prosciutto's salty kick, though some found it overpowering; consider adjusting to taste 🍖.
- Ease of prep: Quick and simple to make, with minimal prep work required; perfect for busy nights.
- Suggestions: Add garlic, lemon zest, or Italian seasoning to boost flavor; some preferred bacon or pancetta over prosciutto.
- Portions: Several wished for more sauce and a larger serving of tortelloni to feel fully satisfied.
- Vegetables: Consider swapping peas for broccoli or spinach; some found the peas overwhelming or unnecessary.
Reviews from our home cooks
DELICIOUS! The prosciutto flavored this dish perfectly. The creamy sauce was the perfect consistency. I would definitely order this one again when it comes up.
Good and creamy and the freshness of the peas and the crunch of the prosciutto were great complements to the pasta
Perfect portion size for 2 people and a side salad. Prosciutto saltiness is a great pairing with the cheesy tortellini.
Excellent meal. I cooked the peas for a short time in boiling water as last time they were a little cold in the dish and it improved the overall quality of the meal.
The prosciutto was a pain to cook but it was so amazing in the meal I was completely won over
Absolutely delicious. Be careful with salt because the prosciutto is very salty once it's cooked.
I didn't use the peas cause frozen peas, never taste as good as fresh, but overall loved the recipe
The prosciutto was wonderful with this. Flavor was very complimentary. Much better than it would have been with bacon!
Portion size should be larger. The prosciutto can be cooked in large pieces and broken up over the dish instead of trying to cook a bunch of bite size pieces.
Good but needed more flavor and more sauce. I added garlic which helped but it definitely needed more sauce. I tried by adding more pasta water and milk I had on hand along with the Parmesan it came with but more cream base would have been helpful and minced garlic.
