Tortellini Con Prosciutto Funghi E Bisi
Indulge in the comforting flavors of Northern Italy with this luscious recipe for Tortellini Con Prosciutto Funghi E Bisi. This dish combines tender cheese tortellini with savory prosciutto, earthy mushrooms, and sweet peas, all enveloped in a rich, velvety cream sauce. A touch of garlic and freshly grated Parmesan elevate the flavors, while a sprinkle of chopped parsley adds a burst of freshness to the dish. Perfect for an elegant weeknight meal or a special occasion, this recipe comes together in just 35 minutes, making it as convenient as it is delicious. Serve with a crisp glass of white wine and a side of crusty bread to soak up every last bit of the luxurious sauce. Bursting with classic Italian ingredients and flavors, this crowd-pleaser is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 500 grams Cheese tortellini (fresh or refrigerated)
- 100 grams Prosciutto, thinly sliced
- 200 grams Mushrooms (cremini or button), sliced
- 150 grams Peas (fresh or frozen)
- 2 tablespoons Unsalted butter
- 250 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the tortellini according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Heat the olive oil and butter in a large skillet over medium heat. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their liquid and start to brown.
Stir in the peas and cook for another 2-3 minutes until they are warmed through.
Add the prosciutto to the skillet and cook for 1-2 minutes, allowing it to slightly crisp up.
Lower the heat to medium-low and pour in the heavy cream. Stir well and let it simmer gently for 3-4 minutes.
Stir in the grated Parmesan cheese, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth.
Add the cooked tortellini to the skillet and toss to coat in the sauce. If the sauce seems too thick, stir in a bit of the reserved pasta water to reach your desired consistency.
Taste and adjust seasoning if necessary. Garnish with chopped parsley if using and serve immediately.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 5.6 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 344 mg | 26% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
