Ricotta and Spinach Tortelloni with Asparagus Sauce and Prosciutto

spinach ricotta tortelloni
From the folks at Barilla, a quick to make pasta that includes fresh asparagus tips, prosciutto, Parmigiano Regiano cheese and white onion.
Recipe By: Barilla
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1 package Barilla Ricotta & Spinach Tortelloni
    • 1/2 cup prosciutto, julienne
    • 1 pound asparagus, trimmed (tips are best)
    • 1/2 small white onion, sliced thin
    • 1/2 cup Parmigiano Reggiano cheese, grated
    • 2 tablespoons extra virgin olive oil


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 Pastas
Ready 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.

Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource