Ingredients
- 1 package Barilla Ricotta and Spinach Tortelloni
- ¼ cup extra virgin olive oil
- 2 medium shallots, sliced thin
- 2 cups asparagus tips (reserve spears for another time)
- 4 ounces prosciutto, cut into thin strips
- ¾ cup heavy cream
- salt (to taste)
- freshly ground black pepper (to taste)
- ¼ cup Parmigiano cheese, grated
Description
Barilla® Ricotta And Spinach Tortelloni With Asparagus Sauce And Prosciutto - The Huffington Post
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