Home My Profile Contact Us Careers FAQ Site Map Foodservice Academia Barilla Online Store Barilla (Italy)
About Barilla
Recipes and Cooking
Ricotta and Spinach Tortelloni with Asparagus and Prosciutto
Tortelloni al Formaggio ed Aglio con Carciofi e Prosciutto

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 15 minutes

Servings: 1-3

Regions: Emilia-Romagna

Wine pairing: White

zoom



Ingredients

1 package BARILLA Ricotta & Spinach Tortelloni
1/4 cupextra virgin olive oil
2medium shallots, sliced thin
2 cupsasparagus tips (reserve remainder of spears for another use)
4 ouncesprosciutto, cut into thin strips
3/4 cupheavy cream
to tastesalt
to tastefreshly ground black pepper
1/4 cupParmigiano-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.




About Barilla | Our Products | Lifestyle and Entertaining | Pasta Meal Nutrition | Newsroom

Italian Pasta Recipes | E- Newsletter | Terms & Conditions | Privacy Policy

Academia Barilla

Copyright 2009 © 2009 Barilla