Tortellini Ala Dellapina
15 ounces cheese tortellini
1 1/2 cups whipping cream
6 tablespoons grated parmesan
3/4 cup frozen baby peas (thawed)
1 1/2 ounces prosciutto
Cook tortellini in large pot of boiling salted water until barely tender,
stirring occasionally to prevent sticking. Drain thoroughly.
Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg
and simmer until slightly thickened, about 8 minutes.
Return tortellini to pot. Add warm cream, parmesan, peas and prosciutto. Simmer
over low heat until tortellini are tender and sauce thickens, stirring
occasionally, about 4 minutes. Season with salt and pepper. Serve.