| 1 package | BARILLA Ricotta & Spinach Tortelloni |
| 1/4 cup | extra virgin olive oil |
| 2 | medium shallots, sliced thin |
| 2 cups | asparagus tips (reserve remainder of spears for another use) |
| 4 ounces | prosciutto, cut into thin strips |
| 3/4 cup | heavy cream |
| to taste | salt |
| to taste | freshly ground black pepper |
| 1/4 cup | Parmigiano-Reggiano cheese, freshly grated |
HEAT olive oil in a large skillet over medium heat. Add shallots; saute 3 minutes or until transparent.
ADD asparagus tips and prosciutto and cook 5 to 6 minutes or until asparagus is crisp-tender, stirrring frequently.
STIR heavy cream into skillet mixture. Bring to a simmer and cook 3 minutes, stirring frequently. Season to taste with salt and pepper.
COOK Tortelloni according to package direction. Drain and return to pot.
ADD sauce to Tortelloni. Stir to coat. Toss gently with cheese. Transfer to a serving platter.