What sauce tastes best with cheese tortellini?

A creamy sauce like the one in this one-pot tortellini with prosciutto and peas is ideal. The richness of heavy cream pairs perfectly with cheese-filled pasta, and adding lemon juice brightens it up. You can also try a light butter sauce or a tomato cream blend for a different spin.

Do people put prosciutto in pasta?

Absolutely. Prosciutto adds a salty, savory crunch and deep flavor, especially when crisped first. It’s used in many Italian-inspired pasta dishes especially creamy or light wine-based sauces where its flavor can shine.

What is tortellini traditionally filled with?

Traditional tortellini is usually filled with a mixture of cheese (often ricotta or Parmesan), pork, or prosciutto. In modern versions, you'll also find chicken, spinach, or mushroom varieties. For this recipe, cheese tortellini adds the perfect creamy bite.

Do you need to cook prosciutto before you eat it?

No, prosciutto is cured and safe to eat as-is. But cooking it (like in this recipe) crisps it up and brings out its smoky, rich flavor, adding both taste and texture to dishes.

How to make prosciutto taste better?

Crisping it in a skillet with butter enhances the flavor and gives it a crunchy texture perfect for sprinkling over creamy pasta dishes. You can also wrap it around vegetables or use it as a topper for soups and salads.

One-Pot Tortellini with Prosciutto and Peas: Creamy 25-Minute Skillet

Name: One-Pot Tortellini with Prosciutto and Peas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1½ tablespoons unsalted butter; 4 slices prosciutto (about 2 ounces); 1 shallot, finely chopped; 16–20 oz refrigerated cheese tortellini; 2 cups frozen peas (no need to thaw); 1 cup chicken broth; 1 cup heavy cream; ¼ teaspoon ground nutmeg (optional); Salt and black pepper, to taste; Zest and juice of ½ lemon

Description

Creamy one-pot tortellini with prosciutto and peas makes weeknight dinner easy and indulgent. Ready in 25 minutes, this skillet meal is full of flavor and comfort.

Ingredients

Scale

1½ tablespoons unsalted butter
4 slices prosciutto (about 2 ounces)
1 shallot, finely chopped
16–20 oz refrigerated cheese tortellini
2 cups frozen peas (no need to thaw)
1 cup chicken broth
1 cup heavy cream
¼ teaspoon ground nutmeg (optional)
Salt and black pepper, to taste
Zest and juice of ½ lemon

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Instructions

Melt butter in a large skillet over medium. Add prosciutto in a single layer and crisp for 2–4 minutes, flipping once. Remove and set aside.
Add shallot to the skillet and sauté 2–4 minutes.
Add tortellini, peas, broth, cream, and nutmeg. Season with salt and pepper.
Simmer for 3–5 minutes, stirring, until pasta is tender and sauce is thickened.
Turn off heat, stir in lemon zest and juice. Adjust seasoning.
Crumble prosciutto over top and serve warm.

Notes

Add a bit more broth if sauce thickens too much.
Spinach, red pepper, or mushrooms make great add-ins.
Leftovers reheat well with a splash of cream or milk.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: dinner
Method: one pot
Cuisine: American

Nutrition

Serving Size: 1bowl
Calories: ~550
Sugar: 3g
Sodium: 480mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 18g
Cholesterol: 75mg