Best Cheese Tortellini With Prosciutto And Rosemary Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRIED PROSCIUTTO TORTELLINI



Fried Prosciutto Tortellini image

My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield about 3-1/2 dozen.

Number Of Ingredients 18

2 large eggs
2 tablespoons 2% milk
2/3 cup seasoned bread crumbs
1 teaspoon garlic powder
2 tablespoons grated Pecorino Romano cheese
1 tablespoon minced fresh parsley
1/2 teaspoon salt
Oil for frying
1 package (12 ounces) refrigerated prosciutto ricotta tortellini
TOMATO SAUCE:
1 tablespoon olive oil
3 tablespoons finely chopped onion
4 garlic cloves, coarsely chopped
1 can (15 ounces) tomato puree
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
Additional minced fresh basil

Steps:

  • In a small bowl, whisk together eggs and milk. In another bowl, stir together the next 5 ingredients., In a cast-iron or other heavy skillet, heat 1/4 in. oil to 375°. Dip tortellini in egg mixture, then in bread crumb mixture to coat. Fry tortellini in batches, adding oil as necessary, until golden brown, 1-1/2 to 2 minutes on each side. Drain on paper towels., Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, cooking until softened. Stir in tomato puree, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Sprinkle with minced fresh basil., Serve tortellini with tomato sauce for dipping.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 98mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

AIR FRYER TORTELLINI WITH PROSCIUTTO



Air Fryer Tortellini with Prosciutto image

This is my take on fried tortellini. Air-fryer Italian street food recipes, like this one, are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 17

1 tablespoon olive oil
3 tablespoons finely chopped onion
4 garlic cloves, coarsely chopped
1 can (15 ounces) tomato puree
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
TORTELLINI:
2 large eggs
2 tablespoons 2% milk
2/3 cup seasoned bread crumbs
1 teaspoon garlic powder
2 tablespoons grated Pecorino Romano cheese
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1 package (12 ounces) refrigerated prosciutto ricotta tortellini
Cooking spray

Steps:

  • In a small saucepan, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-4 minutes. Stir in tomato puree, basil, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, 10 minutes. Keep warm., Meanwhile, preheat air fryer to 350°. In a small bowl, whisk eggs and milk. In another bowl, combine bread crumbs, garlic powder, cheese, parsley and salt., Dip tortellini in egg mixture, then in bread crumb mixture to coat. In batches, arrange tortellini in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer. Serve with sauce; sprinkle with additional minced fresh basil.

Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 96mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

PROSCIUTTO TORTELLINI



Prosciutto Tortellini image

Scott Jones of Tulsa, Oklahoma spruces up store-bought frozen cheese tortellini with peas, prosciutto and a smooth, cheesy sauce. You can't beat this side dish for speed and satisfying taste.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (19 ounces) frozen cheese tortellini
1 tablespoon all-purpose flour
1 cup half-and-half cream
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
10 thin slices prosciutto, chopped
1 package (10 ounces) frozen peas
1/4 teaspoon white pepper

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, combine flour and cream until smooth; stir in the cheeses. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat., Drain tortellini; add to the cheese sauce. Stir in the prosciutto, peas and pepper. Cook for 5 minutes or until heated through.

Nutrition Facts :

TORTELLINI WITH PARMESAN CREAM SAUCE



Tortellini With Parmesan Cream Sauce image

Absolutely delicious! Cheese filled tortellini in a creamy parmesan sauce with prosciutto and peas. A fabulous entree for a romantic dinner that is fairly quick to put together.

Provided by LexingtonMom

Categories     < 30 Mins

Time 28m

Yield 6 serving(s)

Number Of Ingredients 7

2 (9 ounce) packages refrigerated cheese-filled tortellini (Buitoni)
3/4 cup butter
1 cup heavy cream
5 slices prosciutto ham, julienned
1/2 cup frozen peas, thawed
1 cup parmesan cheese
ground black pepper

Steps:

  • Cook tortellini according to box directions. While it cooks, be sure to assemble all the other ingredients to be at your fingertips for when the directions begin to move quickly.
  • Melt butter in large pan over medium heat.
  • Add cooked tortellini. Stir gently until coated with butter.
  • Add cream and prosciutto ham, combining gently. Cook until mixture thickens slightly, about 5 to 8 minutes.
  • Add peas, cheese, and generously pepper (to taste). Turn over several times, allowing cheese to melt before serving.

TORTELLINI AI FORMAGGI WITH PROSCIUTTO AND PEAS



Tortellini Ai Formaggi With Prosciutto and Peas image

Simple and delicate, Tortellini ai Formaggi with Prosciutto and Peas is a delicious and easy dish to prepare for a romantic evening meal.

Provided by - Carla -

Categories     One Dish Meal

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

12 ounces cheese tortellini
1/4 cup water, reserved from cooking pasta
2 tablespoons butter
2 garlic cloves, minced
1/4 lb prosciutto, sliced into thin strips
1 cup heavy cream
1 pinch nutmeg, freshly grated
1/4 cup parmesan cheese, freshly grated
3/4 cup frozen baby peas, thawed
salt and pepper

Steps:

  • Cook tortellini according to package directions.
  • Melt butter in skillet and cook garlic for 1 minute.
  • Add Prosciutto and cook for 2 minutes.
  • Add heavy cream and bring to a simmer.
  • Add nutmeg and simmer until cream is thickened and reduced by half.
  • Stir in 1/4 cup Parmesan and peas.
  • Stir in reserved cooking liquid and tortellini and toss to coat.
  • Season to taste with salt and freshly ground black pepper.
  • Serve and enjoy!

CHEESE TORTELLINI WITH PROSCIUTTO AND PEAS



Cheese Tortellini with Prosciutto and Peas image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

12 ounces cheese tortellini
1/4 cup reserved pasta cooking liquid
2 tablespoons butter
2 cloves garlic, minced
1/4 pound proscuitto, sliced into thin strips
1 cup heavy cream
1/4 cup Parmesan
3/4 cup peas
Salt and pepper

Steps:

  • Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Cook until cream is reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat.

WEEKNIGHT TORTELLINI WITH ARUGULA & CRISPY PROSCIUTTO



Weeknight Tortellini With Arugula & Crispy Prosciutto image

Mmmm! Is this good! It tastes very gourmet without much work. I got this in an e-mail recipe exchange (similar to a chain letter) where each person shares one of their all-time recipes! Jenny who sent this to me said she adapted it from a recipe in Cottage Living Magazine.

Provided by FLKeysJen

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

4 tablespoons extra virgin olive oil
1/8 lb prosciutto, thinly sliced and cut into strips
1 small onion, minced (about 1/2 cup)
1/2 cup sun-dried tomato packed in oil, drained and sliced
2 garlic cloves, minced
2 tablespoons fresh sage or 2 tablespoons fresh rosemary sprigs, minced
1/8 teaspoon red pepper flakes
1/4 lb arugula (about 2 cups) or 1/4 lb baby spinach leaves, rinsed and dried (about 2 cups)
1 (9 ounce) package refrigerated tortellini (the original recipe called for mushroom but Jenny uses whole wheat cheese and I used chicken)

Steps:

  • Heat 1 tablespoon oil in a large skillet over medium-high heat; add prosciutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside.
  • Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and sauté about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and sauté 2 minutes. Add arugula, and sauté until just wilted.
  • Cook tortellini according to package directions. Drain and add to vegetables in skillet; toss gently to combine. Add remaining 1 tablespoon oil, and season with salt and pepper.
  • Crumble prosciutto, and sprinkle over pasta. Garnish with ricotta salata, if desired.

Nutrition Facts : Calories 365.7, Fat 20.4, SaturatedFat 4.5, Cholesterol 27, Sodium 441.6, Carbohydrate 37.2, Fiber 3.2, Sugar 2, Protein 10.5

TORTELLINI WITH MUSHROOMS AND PROSCIUTTO



Tortellini With Mushrooms and Prosciutto image

Make and share this Tortellini With Mushrooms and Prosciutto recipe from Food.com.

Provided by lazyme

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

18 ounces cheese tortellini
3 tablespoons olive oil
1 large onion, chopped
6 ounces prosciutto, chopped
2 tablespoons garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
1 cup dry white wine
2 cups mushrooms, sliced
2 cups red bell peppers, chopped
1 cup green onion, chopped
1 cup frozen peas
1 1/2 cups whipping cream
1/2 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1 cup parmesan cheese, grated

Steps:

  • Cook tortellini in large pot of boiling salted water until tender but still firm to bite; drain tortellini.
  • Heat oil in heavy large saucepan over high heat.
  • Add onion, prosciutto, garlic, dried red pepper and black pepper.
  • Saute until onion is golden brown, about 10 minutes.
  • Add wine and bring to boil.
  • Add mushrooms, bell pepper, green onions and peas and simmer until almost all liquid evaporates, about 5 minutes.
  • Add cream and boil until sauce begins to thicken, about 5 minutes.
  • Add tortellini, parsley, basil and parmesan.
  • Simmer until sauce coats pasta, about 4 minutes.
  • Season to taste with salt and pepper.
  • Transfer pasta and sauce to large bowl and serve.

Nutrition Facts : Calories 691, Fat 40.1, SaturatedFat 20.7, Cholesterol 131.9, Sodium 608.3, Carbohydrate 55.8, Fiber 5.1, Sugar 6.8, Protein 22.6

Related Topics