Carbonara-Style Tortelloni with Prosciutto

plus Peas

Allergens: Eggs, Milk, Wheat

Total: 10 min • Prep: 5 min

Servings:
Ingredients

  • Tortelloni

    9 ounce

  • Peas

    4 ounce

  • Cream Cheese

    2 tablespoon

  • Prosciutto

    2 ounce

  • Cheese Roux Concentrate

    1 ounce

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    1 teaspoon (tsp)

  • Butter

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Place tortelloni and ¾ cup water (1½ cups for 4 servings) in a large microwave-safe bowl. Cover tightly with plastic wrap and microwave until tortelloni are tender, 4-6 minutes (6-9 minutes for 4).

  • Carefully uncover (watch out for steam!), then drain.

Ingredient Quantities

  • Tortelloni

    9 ounce

2
  • While tortelloni cooks, tear prosciutto into bite-size pieces.
  • Heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto and cook, stirring occasionally, until browned and crispy, 3-4 minutes.
  • Remove from heat. Transfer prosciutto to a paper-towel-lined plate (don’t discard the fat in pan!).
Ingredient Quantities

  • Tortelloni

    9 ounce

  • Prosciutto

    2 ounce

3

  • Heat ½ cup water (1 cup for 4 servings) and roux concentrate in pan used for prosciutto over medium-low heat. Cook, stirring occasionally, until simmering, 2-3 minutes.

  • Whisk in cream cheese. Cook, whisking constantly, until slightly thickened, 30-60 seconds. Season with pepper. Remove from heat.

Ingredient Quantities

  • Cream Cheese

    2 tablespoon

  • Prosciutto

    2 ounce

4

  • Add drained tortelloni and 1 TBSP butter (2 TBSP for 4 servings) to pan with sauce. Stir until butter has melted and tortelloni is coated in sauce.

  • Add peas; toss to coat. TIP: If sauce seems too thick, stir in a splash of water.

  • Sprinkle prosciutto over top. Serve family style directly from pan.

Ingredient Quantities

  • Tortelloni

    9 ounce

  • Peas

    4 ounce

  • Prosciutto

    2 ounce

  • Butter

    1 tablespoon (tbsp)