Bring a large pot of water to a boil. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes. Ad asparagus cut in ½ inch long pieces, sauté for three minutes. Add prosciutto and cook for an additional minute. Cook Ricotta and Spinach Tortelloni according to directions (about 10 - 11 minutes). Drain and toss with the sauce. Stir in Parmigiano cheese before serving.
More About Barilla PastasReady in 10 minutes, Barilla Tortellini is easy, versatile and a perfect go-to for any pantry. It's also all-natural, contains no preservatives and uses high quality ingredients to create the same authentic flavors and textures that can be found in home kitchens across Italy.