• Quick
  • Serves 4
  • 15 mins prep
  • 10 mins cook

Prosciutto, pea and ricotta tortellini

ricotta tortellini

Creamy cheese-filled tortellini are topped with prosciutto, peas and ricotta in this lovely pasta recipe. Perfect for a light summer lunch, it's as quick to make as it is delicious.


Prosciutto, pea and ricotta tortellini

  • 8 slices prosciutto
  • 340 g packet cheese tortellini
  • 2 cups frozen peas, blanched
  • 1 cup mint leaves
  • 1/3 cup extra-virgin olive oil
  • 2 tbsp lemon juice
  • 2 tsp finely grated lemon zest
  • 1 clove garlic, crushed
  • 200 g ricotta, crumbled
  • shredded lemon zest, lemon halves, to serve


Prosciutto, pea and ricotta tortellini

  1. Preheat oven to 180°C. Line an oven tray with baking paper.
  2. Arrange prosciutto on tray. Bake for 8-10 minutes, turning halfway, until crisp. Break into pieces.
  3. Meanwhile, in a large saucepan of boiling salted water cook pasta following packet instructions. Drain, set aside.
  4. In a small food processor, pulse half peas, mint, oil, lemon juice and zest and garlic until smooth. Transfer to a large bowl with pasta, remaining peas and ricotta, tossing to coat. Season to taste.
  5. Serve topped with prosciutto pieces, extra mint leaves and shredded lemon zest. Accompany with lemon halves.
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