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Tortellini with Prosciutto & Olives

Serves: 4


1 Package of Celentano or Italian Village Cheese Tortellini

3 Tablespoons Extra Virgin Olive Oil

5 Garlic Cloves, finely minced

2 Shallots, finely minced

1 cup Kalamata Olives

½ cup Dry White Wine

2 Tablespoons Tomato Paste

3 Tablespoons Unsalted Butter, Cut into cubes

2 Tablespoons White Truffle Oil

2.5 oz. Parmesan Cheese, Finely Grated

¼ cup Flat-Leaf Parsley, finely chopped

¼ lbs. Prosciutto

Cooking Directions:

  1. Bring a large pot of water to a boil. Cook pasta according to package instructions. Drain, but save 1 cup of the pasta water and set aside.
  2. Set the pot back over medium heat and add the Olive Oil. Sauté the Garlic and Shallots until translucent and fragrant.
  3. Add in the Kalamata Olives and cook for an additional minute. Add in the White Wine, stir and cook for 2-3 minutes.
  4. Add in the butter and tomato paste and stir until dissolved.
  5. Add the Tortellini back into the pot and stir until coated with the sauce, adding back in some of the reserved water if the pasta appears dry.
  6. Drizzle the pasta with Truffle Oil and stir to combine. Toss the pasta with Parmesan Cheese and chopped Fresh Parsley.
  7. Divide amongst bowls and top with the sliced Prosciutto and additional Parmesan Cheese.