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Stuffed pasta? Check. Creamy sauce? Check. Done in 35 minutes? Double check. Really, what’s not to love about this skillet full of joy?
One thing I hated about making storebought fresh pasta was having to boil a big-ass pot of water for 20 minutes for pasta that takes only a few minutes to cook. Didn’t make sense to me. So I said to myself, “Self, why not steam the pasta in the same skillet you make the sauce in?” (Yes, I do talk to myself that way.)
Jump To
Once I saw it could work, I was off. I tried all kinds of fresh noodles until I settled upon my favorite of all stuffed pasta: tortellini. Those lovely little belly buttons of Venus.
From there, it didn’t require a Ph.D. to lean on Italian traditions and toss in salty prosciutto, sweet green peas, and, for something a little different, leeks.
For the first time ever, I can say The One didn’t mind my testing a recipe three times. It was three opportunities for him to indulge in the name of “research.” Go figure.
Chow,
Why This Recipe Works
This one-pot wonder combines ease with flavor, making it a natural Weeknight Winner. Cooking the tortellini directly in the sauce saves time–and dishes–while letting the pasta suck up those great flavors. The quick cooking time of fresh tortellini ensures dinner’s on the table in just 25 minutes.
The balance of salty prosciutto, sweet peas, and onion-y leeks lend depth without fussy chefy techniques.
The recipe’s versatility allows for easy swaps, such as fresh spinach, ground nutmeg, and lemon zest.
Notes on Ingredients
- Leek–Ah, the allium of the gods. This adds a slightly sweet, mild onion flavor to the one-pan tortellini. The dark green top is tough and shouldn’t be used. Save it for making slow cooker chicken stock.
- ☞ NOTE: Leeks are notoriously dirty, so wash them well before using. For this recipe, slice it lengthwise, then crosswise into half moons, then rinse them under running water, gently prying apart the rings to remove any dirt trapped inside.
- Tortellini–Fresh tortellini in a variety of flavors is available in the refrigerated section of most large supermarkets. I recommend Rana, but if you have a favorite brand and flavor, go for it.
- Prosciutto–Purchasing a 1/4-inch-thick slice of prosciutto will make it easy to slice into batons. You can find this at the deli counter at large supermarkets or Italian markets.
- Frozen peas–There is no need to thaw these; just toss them directly into the sauce while you’re cooking.
- Parmigiano-Reggiano--Freshly grated is best. The pre-shredded stuff doesn’t melt well and can taste, well, blech.
Step-by-Step Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the leek, season with salt, and sauté until soft.
- Add the tortellini to the skillet, then pour in the water.
- Cover and let the tortellini steam until the water is absorbed.
- Stir in the cream, prosciutto, peas, and Parmigiano-Reggiano and cook over high heat until thickened. Season with salt, pepper, and more cheese before serving.
Common Questions
I find that fresh works best. Plus, I prefer the texture of fresh pasta. That being said, frozen tortellini can be used. Let them thaw for about 10 minutes before adding to the skillet. You may need to add an extra minute or two to the cooking time in step 4 if using frozen.
A crisp, fresh salad, like this Little Gem salad, is the perfect accompaniment to your pasta.
I lean toward a meat filling–chicken, beef, pork. Even spinach filling can work here. I steer away from a 100% cheese filling; it’s too over-the-top cheesy.
Pro Tips
- Be careful when adding the water to the skillet, as it will steam or splatter.
- Don’t overcook the tortellini, as they tend to fall apart if cooked for too long. And no one loves a flabby Venusian belly button!
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream, if needed, to loosen the sauce.
More Superb Tortellini Recipes
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
One-Pot Tortellini with Prosciutto and Peas
Ingredients
- 3 tablespoons olive oil
- 1 medium leek, white and light green parts only, cut in half lengthwise then crosswise into thin half moons, and rinsed of dirt
- salt
- 1 pound store-bought fresh tortellini or tortelloni, I like the Rana brand
- ½ cup water, or for more flavor, chicken broth
- 1 ¼ cups heavy cream
- 4 ounces prosciutto, cut into ¼-inch matchsticks SEE BUYING TIP*
- ¾ cup frozen sweet peas
- 2 ounces finely grated Parmigiano-Reggiano, (about 3/4 cup), plus more for sprinkling
- freshly ground black pepper
Instructions
- In a large skillet, warm the 3 tablespoons olive oil over medium-high heat.
- Toss in the 1 medium leek, season with salt, and sauté until soft and translucent, about 3 minutes.
- Add the 1 pound store-bought fresh tortellini or tortelloni to the skillet, pour in the ½ cup water–careful here because there could be a big whoosh of steam–and immediately cover the pan.
- Let the tortellini steam, stirring occasionally, until all the water has been absorbed by the pasta, about 5 minutes.
- Bump the heat to high.
- Add the 1 ¼ cups heavy cream, 4 ounces prosciutto matchsticks, ¾ cup frozen sweet peas, and 2 ounces finely grated Parmigiano-Reggiano. Let the sauce cook, stirring frequently, until it thickens, 2 to 3 minutes.
- Slide the pan off the heat, season with salt, if needed, and a good sprinkling of freshly ground black pepper. The sauce will continue to thicken.
- Serve in heated bowls with plenty more cheese.
Notes
- Buying tip–When buying the prosciutto, ask for one ¼-inch slice. That makes it easy to create the batons. If you have any left over, use them for salads or other pasta dishes.
- Avoid overcooking–Don’t overcook the tortellini, as they tend to fall apart if cooked for too long.
- Storage and reheating–Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or water, if needed, to loosen the sauce.
An LC Original
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Nutrition information is automatically calculated, so should only be used as an approximation.
I had frozen chicken tortellini on hand and I use that. I couldn’t believe how fast this came together. And how much my family loved it! Thank you so much.
You’re welcome, Susan. We’re delighted that you loved it.
I made this last night for the two of us, and it was delish! So very fast and easy. I couldn’t find prosciutto, so I used a local cured ham. It was perfect!
That does sound perfect, Tucker. Thanks for taking the time to comment.