| 1 package | BARILLA Ricotta & Spinach Tortelloni |
| 1 tablespoon | extra virgin olive oil |
| 3/4 cup | prosciutto or ham, cut into strips |
| 1/2 cup | frozen peas, thawed |
| 2 cups | heavy whipping cream |
| 1/2 cup | Parmigiano-Reggiano cheese, grated |
BRING a large water to a boil.
HEAT olive oil in a large skillet. Add ham, mushrooms and peas and saute approximately 3-4 minutes.
ADD cream; reduce half way over medium low heat (approximately 8-10 minutes)
COOK Tortelloni according to package directions. Drain.
ADD Tortelloni to the sauce and simmer on low heat for one additional minute.
ADD Parmigiano cheese and toss lightly. Serve immediately.