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.)
Contents
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 Our Testers Loved This
In addition to the super-fast prep time and minimal dishes, my testers were truly impressed by how this simple one-pot tortellini recipe added “flavor and sophistication” to everyday store-bought filled pasta.
What You’ll Need to Make This
- 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.
How to Make This Recipe
- 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.
Helpful 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
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
- 1 ¼ cups heavy cream
- 4 ounces prosciutto, cut into ¼-inch batons SEE BUYING TIP*
- ¾ cup frozen 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 batons, ¾ cup frozen 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.
Recipe Testers’ Reviews
A Flavorful Adventure
A great little choose-your-own-adventure of a recipe. Superb as written, but it is also an excellent template for getting more flavor and sophistication out of supermarket-filled pasta. Maybe swap in a little sausage, or leftover roast for the prosciutto, spinach instead of peas…the possibilities are endless.
I couldn’t get thick prosciutto, but otherwise, I made the recipe as is. I needed more water than indicated, as the pasta absorbed the water a bit too quickly, but that was an easy adjustment.
When I called my husband to dinner, he said, “That was fast,” and when he saw the finished result, he said, “WOW!” I was ready to call this a keeper before even trying it.
The taste did not disappoint: creamy but not too rich, with a nice pop of salty meat and sweetness from the leek and peas.
The whole dish was a real treat. I served it with a green salad tossed with a tart lemon vinaigrette, which played nicely against the richness of the dish
Simple, Delicious, and Quick!
Simple. Delicious. Quick. What more could you possibly want from an impressive dinner recipe? Why, only having one pan to clean, of course!
This one-pan tortellini recipe was the easiest dish to prepare. Dinner was on the table in no time flat.
It took several phone calls to find a store that was able to cut prosciutto to order, but it was well worth it. The batons added such a nice texture and more intense flavor than the usual paper-thin slices that are pre-packaged. The leeks lent a lovely, delicate allium flavor to the sauce without overpowering the other players.
This is going to be on a regular dinner rotation here, particularly when time is short. I served it with a mixed green salad and a crisp Pinot Grigio. What an excellent way to end a hectic day.
Flavor and Complexity in One Pan
There are a lot of easy, one-pot dinners out there, but there aren’t many that pack the flavor and complexity of this tortellini with peas and prosciutto.
First, the easy, one-pot part: I love that you sauté the leeks in a skillet, then add the tortellini and water. This way, the tortellini has the opportunity to cook with the leek flavor. Once that’s done, you just dump everything else in and mix it all around so everyone becomes friends. A few minutes later, voila! A fully-formed meal.
Now for the complex part: Ok, it’s not Escoffier or Rombauer, but it really delivers. Creaminess from the tortellini, cream, and cheese and saltiness from the prosciutto that’s nicely balanced by sweetness from the leeks and the peas.
I ate so many peas when I was a kid that I avoid them at all costs, but in this dish, I thought they were spot on. If you’re not a fan of peas, you could easily substitute them with spinach or broccoli.
Speaking of subbing out, if prosciutto is hard to find, you can use a good-quality ham as a substitute.
In the time it’s taken me to write this review, you could be ½ done with the recipe!
Surprisingly Easy Fresh Tortellini
A rich, scrumptious pasta dish that only needs one pan and lid. I had no idea that one could cook fresh tortellini with steam. If you’ve ever made potsticker dumplings, you’ll recognize this technique with water in one hand and your pan lid in the other. This is a quick dish from start to table in 30 minutes or less.
Easy Peasy and Oh So Tasty!
Easy peasy and oh so tasty. This one pan meal will leave you coming back for more. It can be served as a quick and easy weekday meal or when friends come to dinner on the weekend. Although you can have it on the table in just a half hour, it is also elegant and flavor-packed.
The recipe calls for fresh tortellini, but a good quality frozen tortellini works as well. Just spread them out on a cutting board while you are preparing the rest of the ingredients, and by the time you are ready to add the tortellini, they are thawed enough to add to the pan. Depending upon their size, you may need to add one or two minutes for the water to be absorbed in step 4.
Perfect Weekday Pasta
Pasta can be one of the easiest weekday meals to prepare, especially if the pasta is fresh. This recipe takes fresh tortellini and creates a one-pan meal that is both easy and fast to make.
Depending on how salty your tortellini is, you may want to use less salt early on and just taste at the end of seasoning. I could see adding other quick-cooking vegetables (or frozen and leftover vegetables) and using other types of fresh pasta.
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.