Mushroom Tortellini with Arugula and Crispy Prosciutto

Mushroom Tortellini with Arugula and Crispy Prosciutto
Photo by James Baigrie


  • ¼ pound arugula leaves, rinsed and dried (about 2 cups)
  • Freshly ground black pepper, to taste
  • 4 thin slices prosciutto di Parma
  • Garnish: shredded ricotta salata
  • 1/8 teaspoon red pepper flakes
  • Salt, to taste
  • 2 garlic cloves, minced
  • + 5 more ingredients
    • 1 (9-ounce) package refrigerated mushroom tortellini
    • 1 small onion, minced (about 1/2 cup)
    • ½ cup sun-dried tomatoes in oil, drained and sliced
    • 2 tablespoons minced fresh sage or rosemary sprigs
    • 4 tablespoons extra-virgin olive oil, divided

1. Heat 1 tablespoon oil in a large skillet over medium-high heat; add prosciutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside. 2. Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and sauté about 3 minutes or until ten...

View full recipe at My Recipes


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