Tested till perfect Peas and Prosciutto with Tortellini

Peas and Prosciutto with Tortellini

Frozen tortellini is the no-fuss answer when you want a satisfying pasta dinner in a hurry.

By The Canadian Living Test Kitchen

Source: Pasta By The Season: Spring 2004

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbfrozen cheese tortellini
  • 1 cup 1cupricotta cheese
  • 3/4 cup 3/4cupmilk
  • 2 tbsp 2tbspbutter
  • 1/4 cup 1/4cupchopped green oniongreen onions
  • 4 slices 4slicesprosciutto or ham, chopped
  • 1 pinch 1pinchhot pepper flakes
  • 2/3 cup 2/3cupcooked or frozen green peas
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchground nutmeg
  • 1 pinch 1pinchsalt
  • 1/4 cup 1/4cupgrated Parmesan cheese
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In large pot of boiling salted water, cook tortellini until tender but firm, about 10 minutes; drain well.

Meanwhile, in blender or food processor, pur?ricotta cheese with milk until smooth; set aside.

In large skillet, melt butter over medium heat; cook onions, prosciutto, and hot pepper flakes (if using), stirring, until onions are softened, about 5 minutes.

Stir in tortellini, ricotta mixture, peas, pepper, nutmeg and salt ; cook, stirring, until heated through and tortellini are well coated. Sprinkle with Parmesan.

Nutritional Information Per serving: about

cal 568 pro 29g total fat 24g sat. fat 14g
carb 59g fibre 4g chol 135mg sodium 722mg

% RDI:

calcium 40 iron 19 vit A 23 vit C 7
folate 20
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