Tortellini Prosciutto Julienne

This is great for a buffet because it’s still wonderful at room temperature—how can you miss with cream, butter and cheese!  A little goes a long way….


  • 1 cup frozen small sweet peas

  • 4 oz. butter (1 stick)

  • 4 oz prosciutto, slice 1/8” thick

  • 2 Tb. Flour

  • 20-24 oz. cheese tortellini

  • 2 cups heavy cream

  • Grated parmesan cheese

Defrost peas and set aside.  Julienne prosciutto.  Cook tortellini and drain well.  Melt butter in small saucepan.  Add flour and stir constantly with whisk until thoroughly blended.  Add heavy cream and bring to a light boil until it becomes pale yellow in color.  Add prosciutto and sweet peas to cream mixture.  Turn off heat.

Butter large baking dish, spread tortellini into baking dish and cover with cream mixture.  Sprinkle with parmesan cheese.

Bake at 375 degrees for 20-25 minutes.