Tortellini with Peas and Prosciutto

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This recipe made me realize I do not like Prosciutto. Way too salty and sweet.

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A very good recipe for a larger dinner crowd. I doubled the recipe, using cheese ravioli, and substituted light cream and tomato sauce. It's a cheesy, good dish and my guests enjoyed very much. The first time I made it, the leftovers were taken aboard with my husband as he completed a six-hour sail down the Chesapeake. He said the only issue was that he wasn't able to heat up the dish aboard.

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My husband and I made this weeknight pasta recipe and both fell in love with just how quickly it came together. We also loved the flavor. We substituted meat-filled tortellini with cheese-filled and used pancetta instead of prosciutto. FANTASTIC! I've passed this recipe on to my sisters and friends, and everyone adores it. Thanks Food Network!

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I made this for my husband last Sunday and it was fantastic. It's so easy to make and is packed full of flavor. My husband asked for it again the next day!

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This recipe is great! Especially for those busy weeknights when you need a quick, healthy meal for your family. I used 1 pound of cheese ravioli, 3 ounces of prosciutto, 3/4 cup peas, 1/2 cup of heavy cream, 3 tablespoons tomato paste, and 2 garlic cloves for my dinner. The ravioli received more of a coating with the high amount of cream and paste. I will definately be making this recipe again!

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I made this because I saw it on the front of the magazine, and it looked so yummy! It is! I used Roasted Chicken & Prosciutto Borsetti and 4 Cheese Tortellini instead of meat ravioli. I also used more peas. LOVED IT! Only thing I would do differently is mix it and let it sit longer to absorb all the flavors.

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I LOVED this! I also used pancetta instead of prosciutto. I've made it three times now. First time I used wild mushroom ravioli, second time cheese tortellini and the third time I poured it over freshly steamed asparagus. GREAT everytime. I also think the sauce should be doubled though.

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Great recipe! And super quick (especially if you have the pancetta chopped before hand. Perfect for the weeknight. When I make this again, I will double the sauce though...I could have used just a little bit more.

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Great basic recipe and so fast, I can already tell this will be a regular 'go-to' weeknight meal; even my SUPER picky 9 yr-old loved it. I used a chicken & mozzarella stuffed ravioli which worked really well, and, as the prosciutto and garlic was starting to stick, I deglazed with a little white wine, which added a really nice extra layer of flavor.

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I am trying to learn how to cook for my fiancee. This recipe was so simple to make. It is great for a new cook because it uses a lot of the basic principles that you need to learn during the beginning stages of cooking. Unlike some of the more critical reviewers, we love bacon and the tomato paste and garlic were just enough to accent the great taste of the pancetta. We love wine, so we paired it with "The Blind Watchmaker" by the Infinite Monkey Theorem Vineyard out of Colorado. Delicious!