Gourmet Tortellini with Arugula and Crispy Prosciutto
Indulge in this delightful weeknight dish that brings gourmet flavors to your dinner table with effortless ease. This recipe marries tender tortellini—your choice of savory mushroom, whole wheat cheese, or juicy chicken—with sautéed onions, sun-dried tomatoes, and peppery arugula, all topped with beautifully crispy prosciutto. Perfect for busy weekdays, this hearty meal is not only quick to prepare but also impressively sophisticated, making it a perfect option for casual entertaining or a cozy family dinner.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Extra Virgin Olive Oil
4 tablespoons (Divided into portions for cooking)
Prosciutto
1/8 lb (Thinly sliced and cut into strips)
Onion
1 small (Minced, about 1/2 cup)
Sun-Dried Tomatoes
1/2 cup (Packed in oil, drained and sliced)
Garlic
2 cloves (Minced)
Fresh Sage or Fresh Rosemary
2 tablespoons (Minced)
Red Pepper Flakes
1/8 teaspoon (N/A)
Arugula or Baby Spinach
1/4 lb (Rinsed and dried (about 2 cups))
Refrigerated Tortellini
9 ounces (Your choice of flavor (mushroom, whole wheat cheese, or chicken))
Instructions
1
In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the prosciutto and cook for 1 to 2 minutes on each side, or until it is crispy and golden. Once done, transfer the crispy prosciutto onto a plate lined with paper towels to drain excess oil and set aside.
2
In the same skillet, add 2 tablespoons of olive oil and bring it to medium-high heat. Introduce the minced onion and sauté for about 3 minutes until tender. Next, stir in the sun-dried tomatoes, minced garlic, fresh sage or rosemary, and red pepper flakes. Sauté for an additional 2 minutes, allowing the flavors to meld beautifully.
3
Add the arugula to the skillet and cook, stirring gently, until just wilted—this should take about 1 minute. Remove the skillet from heat.
4
While the vegetables are cooking, prepare the tortellini according to the package instructions. Once cooked, drain the tortellini and add them to the vegetable mixture in the skillet. Toss everything gently to combine and ensure the tortellini is well coated with the flavorful mixture.
5
Drizzle the remaining 1 tablespoon of olive oil over the pasta, and season with salt and pepper to taste. Gently mix once more to combine all ingredients thoroughly.
6
Crumble the crispy prosciutto over the finished pasta just before serving. For added richness, garnish with ricotta salata if desired. Enjoy your gourmet creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Tortellini with Arugula and Crispy Prosciutto?
It is a hearty and sophisticated weeknight pasta dish featuring refrigerated tortellini, sun-dried tomatoes, wilted arugula, and a topping of crispy prosciutto strips.
What varieties of tortellini can I use for this recipe?
You can use mushroom, whole wheat cheese, or chicken tortellini depending on your flavor preference.
How do I make the prosciutto crispy?
Heat 1 tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the prosciutto strips for 1 to 2 minutes on each side until golden.
Should I drain the prosciutto after cooking?
Yes, once crispy, transfer the prosciutto to a plate lined with paper towels to remove any excess oil.
What kind of oil is best for this recipe?
The recipe calls for extra virgin olive oil, used in three different stages for crisping, sautéing, and finishing.
How long should I sauté the onions?
The minced onions should be sautéed for approximately 3 minutes until they are tender.
Can I substitute arugula with something else?
Yes, baby spinach is an excellent substitute for arugula if you prefer a milder flavor.
What herbs are recommended for this dish?
The recipe suggests using 2 tablespoons of minced fresh sage or fresh rosemary.
How do I prepare the sun-dried tomatoes?
Use sun-dried tomatoes packed in oil, drain them, and slice them into thin pieces.
Is this dish spicy?
It has a very mild heat from the addition of 1/8 teaspoon of red pepper flakes.
How long does it take to wilt the arugula?
Arugula wilts very quickly, taking only about 1 minute of gentle stirring in the skillet.
Do I cook the tortellini in the skillet?
No, you should boil the tortellini separately according to the package instructions before adding them to the skillet.
When should I add the garlic?
Add the minced garlic after the onions have sautéed for 3 minutes, then cook for an additional 2 minutes with the tomatoes and herbs.
How do I finish the dish before serving?
Drizzle with a final tablespoon of olive oil, season with salt and pepper, and crumble the crispy prosciutto on top.
Is there a recommended cheese garnish?
Ricotta salata is recommended for adding extra richness and saltiness as a garnish.
Can I make this dish vegetarian?
Yes, you can omit the prosciutto and ensure you use cheese or mushroom-filled tortellini.
How much tortellini is needed for this recipe?
The recipe requires one 9-ounce package of refrigerated tortellini.
What size should the onion be?
Use one small onion, which should yield about 1/2 cup once minced.
Should I wash the greens?
Yes, ensure the arugula or baby spinach is rinsed and dried before adding it to the skillet.
Can I use dried herbs instead of fresh?
While fresh is recommended for gourmet flavor, you can use dried herbs, but reduce the quantity as they are more potent.
How do I prevent the garlic from burning?
Add the garlic along with the sun-dried tomatoes and herbs to the skillet and sauté for only 2 minutes to keep it from browning too much.
Is this recipe suitable for entertaining?
Yes, the sophisticated ingredients like prosciutto and sun-dried tomatoes make it perfect for casual entertaining.
What should the texture of the prosciutto be?
The prosciutto should be cooked until it is crispy and golden, providing a crunchy contrast to the soft pasta.
Can I use frozen tortellini?
Yes, though refrigerated is specified, frozen tortellini works; just follow the package cooking times.
Is it necessary to use the red pepper flakes?
No, they are optional and can be omitted if you prefer a dish with no heat at all.
How much oil is used in total?
The recipe uses 4 tablespoons of extra virgin olive oil in total, divided across different steps.
How do I ensure the tortellini is well coated?
After adding the cooked tortellini to the skillet, toss everything gently to combine with the vegetable and oil mixture.
What makes this a gourmet dish?
The combination of high-quality ingredients like prosciutto, fresh herbs, sun-dried tomatoes, and ricotta salata elevates it above standard pasta.
Can I use whole wheat tortellini?
Yes, the recipe explicitly suggests whole wheat cheese tortellini as a healthy and flavorful option.
How many cloves of garlic are required?
You will need 2 cloves of garlic, minced, for this recipe.