Prosciutto Tortellini Recipes

FRIED PROSCIUTTO TORTELLINI

Steps:

• In a small bowl, whisk together eggs and milk. In another bowl, stir together the next 5 ingredients., In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat. Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Drain on paper towels., Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with minced fresh basil., Serve tortellini with tomato sauce for dipping.

PROSCIUTTO TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat., Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.

GORGONZOLA AND PROSCIUTTO TORTELLINI SALAD

Steps:

• Slice prosciutto into strips that are 1 inch long and 1/4 inch wide.
• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes. Drain and cool under cold running water to stop the cooking process.
• Mix oil, vinegar, garlic, basil, oregano, salt, and pepper together in a jar. Put the lid on the jar and shake into an emulsion.
• Place tortellini, prosciutto, Gorgonzola cheese, bell peppers, and onion in a large bowl. Pour the vinaigrette over the top and toss lightly with 2 large spoons. Enjoy immediately or allow the flavors to meld for 3 to 4 hours in the refrigerator.

AIR FRYER TORTELLINI WITH PROSCIUTTO

Steps:

• In a small saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-4 minutes. Stir in tomato puree, basil, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Keep warm., Meanwhile, preheat air fryer to 350°. In a small bowl, whisk eggs and milk. In another bowl, combine bread crumbs, garlic powder, cheese, parsley and salt., Dip tortellini in egg mixture, then in bread crumb mixture to coat. In batches, arrange tortellini in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer. Serve with sauce; sprinkle with additional minced fresh basil.

TORTELLINI AI FORMAGGI WITH PROSCIUTTO AND PEAS

Steps:

• Cook tortellini according to package directions.
• Melt butter in skillet and cook garlic for 1 minute.
• Add Prosciutto and cook for 2 minutes.
• Add heavy cream and bring to a simmer.
• Add nutmeg and simmer until cream is thickened and reduced by half.
• Stir in 1/4 cup Parmesan and peas.
• Stir in reserved cooking liquid and tortellini and toss to coat.
• Season to taste with salt and freshly ground black pepper.
• Serve and enjoy!

PROSCIUTTO TORTELLINI

Steps:

• Cook tortellini according to package directions.
• Meanwhile, in large skillet, combine flour and cream until smooth.
• Stir in cheeses. Bring to boil, cook and stir for 2 minutes or until thickened. Reduce heat.
• Drain tortellini, add to the cheese sauce.
• Stir in prosciutto, peas, pepper. garlic powder and flakes.
• Cook for 5 minutes or until heated through.

CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS

Steps:

• Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.

TORTELLINI WITH PEAS AND PROSCIUTTO

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.
• Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.
• About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

CHICKEN PROSCUITTO TORTELLONI

Steps:

• Preheat the oven to 350 degrees F.
• Cut the chicken breast length-wise down the middle. Place it on a small sheet pan and cover with 1 teaspoon each of the garlic and parsley; sprinkle with salt and pepper. Drizzle with the olive oil. Bake until the breast reaches an internal temperature of 165 degrees F, about 10 minutes. Let cool, then cut into small pieces.
• Stack the prosciutto and finely chop.
• Toss together the chicken, prosciutto, ricotta, Pecorino-Romano, 1 of the eggs, the remaining parsley and garlic and a sprinkle of salt and pepper. Mix until thoroughly combined.
• Cut the pasta sheets into strips about 3 1/2-inches wide and 8-inches long. Whisk the remaining egg and brush on the pasta sheets.
• Cut circles of pasta from the pasta strips using the cookie cutter.
• Place a teaspoon of the chicken mixture in the center of each circle and fold the bottom half to the top. Pinch both sides towards the center.
• Bring a large pot of salted water to a boil and cook the pasta until tender, about 4 minutes.

TORTELLINI PROSCIUTTO E PISELLI

Steps:

• Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.

TORTELLINI AND PROSCIUTTO SALAD

Steps:

• Cook the tortellini by following the package directions for al dente; drain, rinse, and drain again.
• Transfer to a bowl and toss with reserved 1 tablespoon tomato oil; set aside.
• To make the dressing: whisk the vinegar, mustard, garlic, pepper flakes, rosemary, and salt/pepper to taste in a small bowl.
• Whisk in the olive oil gradually until an emulsion forms.
• Place the tortellini in a large serving bowl.
• Add in the prosciutto, onion, sun-dried tomatoes, and parsley; toss gently.
• Pour the dressing over the salad; toss gently to mix.
• Serve immediately or cover and refrigerate for up to 8 hours.