Description
For the Pasta:
12 oz cheese tortellini (fresh or refrigerated)
4 slices prosciutto, torn into pieces
2 tbsp unsalted butter
3 garlic cloves, minced
1/2 tsp red pepper flakes (optional)
1/4 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
Salt and black pepper to taste
For the Topping:
1/2 cup whole-milk ricotta cheese
1 tbsp olive oil
1 tsp lemon zest
Directions:
Bring a large pot of salted water to a boil and cook tortellini according to package instructions. Drain and set aside.
In a large skillet over medium heat, cook prosciutto pieces until crispy, about 3-4 minutes. Remove and set aside.
In the same skillet, melt butter and sauté garlic and red pepper flakes for 1-2 minutes until fragrant.
Add the cooked tortellini to the skillet, tossing to coat in the garlic butter sauce. Stir in Parmesan cheese, fresh basil, and season with salt and black
pepper.
Plate the tortellini and top with crispy prosciutto.
In a small bowl, mix ricotta with olive oil and lemon zest. Dollop over the pasta before serving.
Serve immediately and enjoy the perfect blend of creamy, crispy, and savory flavors!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
1. Boil the Pasta: Bring a large pot of generously salted water to a rolling boil. Cook the cheese tortellini according to the package directions for al dente, then drain and set aside. Reserve 1/4 cup of pasta water in case you need to loosen the sauce later.
2. Crisp the Prosciutto: While the pasta cooks, heat a large skillet over medium heat. Add the torn prosciutto pieces and cook for 3-4 minutes, stirring occasionally, until crispy. Transfer to a paper towel-lined plate.
3. Make the Garlic Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.
4. Combine Pasta and Sauce: Add the drained tortellini to the skillet with the garlic butter. Toss well to coat. Remove from heat and stir in the grated Parmesan and chopped basil. Season with salt and black pepper to taste. If the pasta seems dry, add a splash of the reserved pasta water.
5. Prepare the Ricotta Topping: In a small bowl, combine the ricotta cheese, olive oil, and lemon zest. Mix until smooth.
6. Plate and Serve: Divide the pasta among bowls. Top with the crispy prosciutto pieces and generous dollops of the lemon ricotta mixture.
Serving Suggestions
This rich and flavorful dish pairs beautifully with simple sides. Serve it with a crisp arugula salad dressed in a light lemon vinaigrette to cut through the richness. For a heartier meal, add a side of garlic bread or roasted asparagus. A dry white wine like Pinot Grigio or Sauvignon Blanc complements the creamy and savory flavors perfectly.
How-to Summary
This 20-minute meal involves boiling cheese tortellini, crisping prosciutto in a skillet, and creating a simple garlic butter sauce in the same pan. Toss the pasta in the sauce with Parmesan and basil, then top with the crispy prosciutto and a fresh, zesty ricotta dollop for a restaurant-quality dish at home.
Frequently Asked Questions
Can I use dried tortellini instead of fresh? Yes, dried tortellini will work. Just follow the package’s longer cooking time and be sure to salt the boiling water well.
What can I substitute for prosciutto? Pancetta or thick-cut bacon are excellent substitutes. For a vegetarian version, omit the meat and add sun-dried tomatoes or toasted pine nuts for texture.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out. The ricotta is best added fresh after reheating.
Is the red pepper flakes’ heat noticeable? The 1/2 teaspoon provides a mild, background warmth. You can adjust the amount to your preference or omit it entirely for a non-spicy version.
Can I make the ricotta topping ahead of time? Absolutely. Mix the ricotta, olive oil, and lemon zest up to a day in advance. Store it covered in the refrigerator until ready to serve.
Common Mistakes to Avoid
Avoid overcooking the tortellini, as it can become mushy. Cook only until al dente. Do not burn the garlic when making the sauce; sauté it just until fragrant. Finally, do not skip salting your pasta water—it’s essential for seasoning the tortellini itself.
Conclusion
This Prosciutto and Lemon Ricotta Tortellini is a stunning yet simple dish that delivers maximum flavor with minimal effort. The combination of crispy, salty prosciutto, rich garlic butter pasta, and the bright, creamy ricotta topping creates a perfectly balanced meal. It’s an ideal recipe for a quick weeknight dinner that feels special enough for guests. Give it a try and enjoy the delicious results!