Scallop Tortellini with Garden Pea Sauce and Proscuitto

Tortellini di Capesante con il Sugo di Piselli e Prosciutto

Cooking With Nick Stellino
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Ingredients:

1 recipe Fresh Pasta Sheets Regular batch
1 recipe Pea Sauce
¾ pound Bay Scallops
2 Tablespoons Cream
1 Tablespoon White Wine
1 Tablespoon snipped fresh Chives
1 Egg
¼ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
1 Tablespoon Olive Oil
¼ pound Proscuitto, cut into thin strips

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Serves 4 to 6
Printable Version
Prepare the Fresh Pasta Sheets according to the directions. Prepare the Pea Sauce.
To make the scallop filling, combine the scallops, wine, cream, and chives in a small bowl. Allow this mixture to marinate for at least 10 minutes. Add the egg, salt, and pepper. Process in a blender or food processor to form thick paste.
To make the tortellini, cut the fresh pasta sheets into 2 inch squares. Place a teaspoon of filling in the center of each square and fold over into a triangle. Dampen the edges lightly with water if needed for a tight seal. Pull the two ends of the longest side of the triangle down and pinch the tips together. Fold the remaining tip back to obtain the tortellini shape. Place the shaped pasta on a well floured tray and repeat with remaining ingredients. Refrigerate until ready to cook.
Bring a large pot of salted water to a boil. Warm the pea sauce gently over low heat.
Heat a skillet over medium-high heat and add the olive oil. Fry the proscuitto strips in the oil until crisp, 4-5 minutes. Drain on paper towels.
Cook the tortellini in the boiling water until just tender and cooked through, 3-4 minutes. Drain the tortellini well and return to the empty pot. Pour on the pea sauce and toss gently over low heat to combine, 1-2 minutes. Spoon the tortellini and sauce onto a warm serving platter and serve hot topped with the crisp Proscuitto.
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