Tortellini with raw prosciutto

Name: Tortellini with raw prosciutto - Ioanina C.
Ingredients: 250 g Tortellini with raw prosciutto; oregano; salt; pepper; a pickled cucumber; a few slices of sausage; cheese for sandwich (2 slices); garlic sauce

Pasta/Pizza - Tortellini with raw prosciutto by Ioanina C. - Recipia

I once bought a bag of tortellini from the store, and when I looked more closely, it actually said tortelloni. It didn't really matter for the recipe. These pasta, no matter what the producer calls them, cook quickly and are perfect when you don't feel like making something complicated. I've made this version several times, especially when I have some leftovers in the fridge: a bit of sandwich cheese, slices of bologna, a pickled cucumber, and some spices. The recipe is simple and straightforward, with no unnecessary steps. Quick Info Total Time: 25 minutes Preparation Time: 5 minutes Cooking Time: 15-20 minutes (depends on the tortellini) Servings: 2 Difficulty: Easy Recipe Type: Quick pasta, suitable for lunch or dinner Ingredients 250 g tortellini (or tortelloni) with prosciutto crudo 1 liter of water 1 pickled cucumber, sliced thin 3-4 slices of bologna 2 slices of sandwich cheese Garlic sauce, to taste Salt Pepper Oregano Instructions 1. Bring 1 liter of water to a boil in a medium pot. Once it starts boiling, add the tortellini. I used 250 grams, which is typically how much is in a bag. 2. Cook the pasta over medium heat for about 15-20 minutes. Check the package instructions, as cooking time can vary depending on the type or brand. I prefer them a bit softer, not too al dente. 3. Once cooked, drain them well. Do not rinse. 4. Put the hot pasta back in the pot or into a large bowl. Add salt, pepper, and oregano to taste. I mix them immediately so that the cheese melts a bit later. 5. Tear the two slices of cheese by hand and place them over the pasta. I don't bother grating the sandwich cheese; it melts easily this way. 6. Slice the pickled cucumber thinly. Add it over the pasta. 7. Add 3-4 slices of bologna, either torn or cut coarsely. You can add more if you like, but I prefer not to overpower the other flavors. 8. Finally, add garlic sauce to your liking. Gently mix everything together, just enough to combine without crushing the pasta. 9. Serve immediately while the pasta is hot and the cheese starts to melt slightly. Why I Make This Recipe Often It's quick, doesn't require many fresh ingredients, and the combination of pasta, cheese, pickles, and bologna really shakes up any pack of tortellini. I can use what I already have in the fridge. It’s made in one pot and doesn’t leave behind a lot of dishes. Tips and Variations Tips - If you want the cheese to melt better, you can cover it for 1-2 minutes with the hot pasta. - Don’t let the pasta sit too long after draining; it dries out and doesn’t absorb flavor as well. - It’s important for the pickle to be crunchy; otherwise, it gets lost among the pasta. Substitutions - You can use any type of cheese that melts easily. - Bologna can be swapped for ham or salami if you don’t have it on hand. - Tortellini can also have different fillings, not just prosciutto crudo. - The garlic sauce can be replaced with plain yogurt mixed with garlic. Variations - You can add sliced black olives or a bit of chopped green onion. - If you have fresh parsley, you can sprinkle it on top at the end for a fresher taste. - For added substance, you can also sprinkle a bit of parmesan. Serving Ideas Serve it while it’s warm, possibly with another pickled cucumber on the side, especially if you enjoy the combination of pasta and pickles. It makes for a light dinner or even lunch if you don’t want anything complicated. It can also be prepared as a work lunch, although it’s not quite as good cold. Frequently Asked Questions 1. Can I use tortelloni instead of tortellini? Yes, there isn’t a significant difference for this recipe. I’ve used both, and the cooking time may vary by 1-2 minutes. 2. What can I substitute for bologna? It works well with pressed ham, salami, or even leftover cold roast. 3. Can I use other pickles? Pickled cucumbers are the best fit here, but you can also try pickled peppers if sliced thin. 4. How do I make garlic sauce? If you don’t have a store-bought one, you can mix a bit of yogurt or sour cream with 1-2 crushed garlic cloves and salt to taste. 5. Can it be served cold? You can let it cool and eat it as a pasta salad, but the texture of the cheese won’t be the same. Nutritional Values Approximately, for one serving (half of the recipe): Calories: 430-500 kcal Protein: 18-22 g Fat: 18-22 g Carbohydrates: 50-55 g Values vary depending on the type of tortellini, cheese, and how much garlic sauce you use. The bologna and cheese contribute most of the fats and proteins. Storage and Reheating Store in the fridge in a sealed container for up to 24 hours. I don’t recommend keeping it longer, as the pasta dries out and the cheese hardens. It can be reheated in the microwave, but the texture won’t be quite the same. I prefer to eat it fresh.

Tortellini with raw prosciutto

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