PROSCIUTTO & CHEESE TORTELLONI WITH ASPARAGUS
10-15
min
cooking time
2-3
servings
Easy
difficulty

PROSCIUTTO & CHEESE TORTELLONI WITH ASPARAGUS

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Ingredients

  • One 10-ounce package Giovanni Rana Prosciutto & Cheese Tortelloni
  • 1 shallot minced
  • ¾ cup thin asparagus spears, trimmed and cut into thin slices
  • ½ cup white wine
  • 2 sprigs marjoram + extra for garnish
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to taste
10-15
min
cooking time
2-3
servings
Easy
difficulty

Preparation

Heat extra virgin olive oil in a large skillet, add minced shallot and cook gently, stirring, for 2-3 minutes. Add asparagus and marjoram and cook for 5 minutes longer stirring occasionally. Pour in the wine, and cook for 5 more minutes on medium-low heat. Season with salt and pepper to taste.

In the meantime, cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add the Tortelloni to the pan and stir gently, adding pasta water a little at a time if you need to loosen the sauce. Garnish with marjoram leaves and serve.