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Tortellini Stuffed With Prosciutto & Served With Rosé Sauce & Oyster Mushrooms

Recipe courtesy of O’Sole Mio

  • 250 g of O’Sole Mio tortellini
  • 3 tbsp (45 ml) olive oil
  • 0.25 cup (60 g) of onions, cut into thin strips
  • 2 slices of 3 mm thick prosciutto or cooked ham, cut into pieces
  • 4 medium oyster mushrooms, cut into thin strips
  • 1 garlic clove, chopped
  • 5 oz (150 ml) of dry white wine
  • 5 oz (150 ml) of O’Sole Mio Napoletana sauce
  • 2.5 oz (75 ml) of O’Sole Mio Alfredo sauce
  • 0.25 cup (60 g) of chopped parsley
  • 0.5 tbsp (8 ml) of salt
  • Grated Parmesan cheese to taste

2 servings

  1. Bring a pot of water to a boil and add salt and the tortellini. Cook the pasta for about 5 minutes and drain.
  2. In a saucepan, heat the olive oil over medium heat and add the onions, prosciutto, oyster mushrooms and garlic and cook for 2 minutes.
  3. Deglaze the mixture with the dry white wine.
  4. Add the O’Sole Mio Napoletana and Alfredo sauces and cook for 1 minute.
  5. Mix the pasta and sauce together, add Parmesan cheese to taste, and serve.
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