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Ricotta and Spinach Tortelloni with Peas
Tortelloni ai Funghi con Piselli

Ease of preparation:  

Prep Time: 5 minutes

Cook time: 10 minutes

Servings: 1-3

Regions: 

Wine pairing: White

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Ingredients

1 package BARILLA Ricotta & Spinach Tortelloni
4 tablespoons (1/2 stick)butter (may substitute margarine)
3 clovesgarlic, minced
1 cuphalf & half
1 package (10 ounces)frozen peas, thawed
1/2 poundprosciutto or hickory smoked ham, cut into thin strips (optional)
2/3 cupParmesan cheese, grated


BARING a large pot of water to a boil.
HEAT butter in a large skillet over medium-low heat. Add garlic and saute for 2 minutes.
ADD cream and peas; heat to a boil. Reduce heat to medium and simmer for 5 minutes, stirring occasionally.
ADD prosciutto and heat 2 minutes.
COOK Tortelloni according to package directions. Drain and add to sauce mixture.
ADD cheese; toss and serve.




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