Written on 11/01/2018
Jennifer Nevins

Whenever I host a dinner party or holiday gathering, this dish is always included on the menu.  I tend to eliminate the prosciutto so I can offer a vegetarian option.  I always make this a day in advance, which allows the tortellini to plump up and absorb the cream. 



12 oz. Cheese Tortellini

2 Tbsp. Butter

¼ lb. Prosciutto, diced

1 Cup Heavy Cream

¼ Cup Parmesan Cheese, Grated

½ Cup Frozen Peas, thawed

Salt & Pepper to taste



Bring a large pot of well salted water to a boil.  Add tortellini and cook according to package directions.  While tortellini is cooking, melt butter in a large sauté pan over medium heat and add the diced prosciutto.  Cook for approx. 2 minutes.  Add heavy cream and bring to a simmer for approx. 5 minutes.  Add the parmesan cheese and peas.  Before draining the pasta, reserve about ¼ cup of the cooking water.  Add the cooking liquid and drained tortellini to the cream mixture in the sauté pan.  Mix well to combine the flavors.  Add salt and pepper to taste.  Serve with extra parmesan cheese.