Mimma's Cafe Tortelloni Con Prosciutto E Piselli

2 packages cheese-filled tortelloni (about 8 to 10 tortelloni per person)
4 tablespoons ( 1/2 stick) butter
4 ounces prosciutto di Parma, (this is an imported, less salty prosciutto), diced into small pieces
8 ounces sliced mushrooms
4 ounces peas
1 tablespoon minced garlic
1 tablespoon dried oregano
3 cups whipping cream
1/2 cup freshly grated Romano cheese

Boil water for tortelloni. Add pasta and cook until just tender. Drain and rinse, but keep warm.

To make sauce, melt butter in saucepan over medium heat. Add prosciutto and cook about 1 minute. Add mushrooms, peas, garlic and oregano. Saute 2 to 3 minutes or until mushrooms are soft. Add cream and cook over medium-high heat until sauce is reduced enough to coat the back of spoon. Add cheese and tortelloni, toss well and heat through. Makes 5 to 6 servings.

Source: Mimma's, 1307 E. Brady St. Milwaukee, WS.