Tortellini with Peas and Prosciutto
Cheese filled tortellini enveloped in a rich cream sauce with Peas and Prosciutto
heavy whipping cream
Freshly grated pinc
frozen, or thawed
fat trimmed cut
salt and black pepper
Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking.
Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes.
Season with salt and pepper.
Divide among four warm bowls and serve.