Ingredients
Units
Scale
- 100 – 200 tortellini, homemade, if at all possible . . . (my recipe and step-by-step instructions are available by a search on the blog’s sidebar)
- 1 Tbsp. olive oil
- 2 Tbsp. freshly grated sea salt
- 1–1/2 sticks of good quality butter
- 1 cup green peas (frozen is fine, just have them thawed out)
- 1/2 cup prosciutto, chopped (or a little more if you prefer)
- 2/3 cup heavy cream
- 8 ounces Parmigiano cheese, freshly grated
- freshly ground sea salt to taste
- freshly ground white pepper to taste
- freshly ground nutmeg to taste
Instructions
- In a large, deep stock pot add the water, salt and olive oil (yes, Marcella Hazan says to use olive oil to help prevent the pasta from sticking together)
- When the water begins to boil, add the tortellini, a few at at time.
- If your tortellini is fresh, they will cook to al dente in about 3 minutes or so; taste as they cook.
- Cooking time for dried homemade tortellini will take at least 20 minutes.
- When cooked to the ‘al dente’ point, remove the tortellini with a strainer.
- While the tortellini is cooking, heat and melt the butter in a large frying pan on a low temperature.
- Gently add the tortellini when it is ‘al dente’ and toss ever so gently so that they do not break open.
- Add the peas and prosciutto.
- Add the heavy cream and the grated Parmigiano.
- The tortellini MUST be prepared IN the sauce; do not make them separately and then pour the sauce on the tortellini.
- Continue to mix everything very gently for 2 – 4 minutes.
- Sprinkle with salt, pepper and nutmeg to your taste preferences.
- Serve immediately.
