PASTA: This version of tortellini might be too rich for the health-conscious. But it is delicious, so maybe just enjoy it once in a while.

TORTELLINI WITH PROSCIUTTO AND PEAS:

 

 

 

1lb. fresh pasta dough

filling:

    1/3 cup minced green onions                                  

    ½ cup cooked and drained spinach

    6 oz. cooked ham, minced                          

    1/3 cup fresh bread crumbs

    1 egg, slightly beaten                                              

    1 tbsp. minced parsley

    pinch nutmeg & salt and pepper to taste

1/4 cup butter                                                             

1 cup 18% cream

5 thin slices of Prosciutto, cut into julienne strips       

½ cup cooked peas

1 cup freshly grated Parmesan cheese                        

salt and pepper

extra grated Parmesan cheese to serve

 

 

 

To make filling:  Squeeze out excess liquid from cooked spinach and chop it finely. Cook green onion in 1 tbsp. oil for 1 minutes; then add in spinach. Cook together for 1 minute; then remove and transfer to a bowl. Add in rest of filling ingredients, tossing well together to mix.. Allow to cool completely.

 

Make tortellini according to basic tortellini recipe, filling pasta squares with ½ -1 tbsp. filling. Continue filling and shaping tortellini until all the ingredients are used. Cook tortellini in a large pot of salted water for 6-7 minutes or until tender. Drain well.

 

Melt butter in a pan over medium heat. Add tortellini and coat them well with the butter. Add cream and prosciutto ham. Cook mixture together until sauce is slightly thickened. Add cooked peas, grated cheese, salt and pepper to taste. Cook until cheese is just melted. Serve rightaway.