Cheese Tortelloni with Crispy Prosciutto and Wild Mushrooms

40 minutes


  • 8 ounces cremini mushroom sliced thin
  • 5 ounces shitake mushroom
  • 1 small shallot diced fine
  • 13 ounces Box Uncle Giuseppe’s Cheese Tortelloni
  • 2 ounces prosciutto (2 slices, thin)
  • Parmigiano Reggiano (use a cheese grater to grate)
  • ½ stick butter
  • ½ cup heavy cream
  • ¼ cup plus 3 tablespoons Extra virgin olive oil
  • 4-5 sprigs of thyme
  • 2 teaspoons salt
  • ½ teaspoons black pepper


Preheat oven to 475F degrees. 

Place sliced mushrooms and 2-3 sprigs of thyme onto a baking sheet, drizzle ¼ cup olive oil, salt, and pepper over the top.  Place mushrooms into hot oven and roast for 8-10 minutes or until mushrooms have browned and become slightly crispy.

Bring a large pot water to a boil.  Season water with salt, enough so that it tastes like the ocean.  Place tortelloni into the water and cook pasta for 4-5 minutes or until tortelloni starts to float.  Drain pasta and reserve ½ cup of pasta water. 

Preheat a large sauté pan on medium heat.  Add 3 tablespoons of olive oil to the pan, let olive oil get hot, and add prosciutto to the pan. 

Allow prosciutto to brown for about 1 minute before flipping, then let the other side brown.  Remove prosciutto from heat and set aside.

Add butter and shallots to the hot pan and sauté for 2-3 minutes or until shallots become slightly translucent.  Add heavy cream to the pan, stirring often, allowing the cream to reduce a bit.  Add in roasted mushrooms and picked thyme.  Crumble pan-fried prosciutto; add half to the pan, and reserve the other half for garnish.  

Add cooked tortelloni to sauté pan along with ½ cup of reserved pasta water.  Toss pasta with sauce and bring to a slight simmer. 

Plate tortelloni into two bowls, garnish with crumbled prosciutto, Parmigiano Reggiano and fresh thyme sprigs.