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Tortellini Cheese with Creamy Bolognese Mushroom and Prosciutto

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5 - 10 Min
10 - 15 Min
3 - 4


  • 540ml of OSM Creamy Bolognese
  • 2 packs of OSM Tortellini Cheese 250g
  • 1/4 onion diced
  • 1 clove of garlic sliced thinly
  • 4-5 thin slices of prosciutto sliced lengthwise into 4 strips, then diced
  • 6-7 mushrooms sliced
  • 3 TBS of Olive oil
  • 1 oz of Wine
  • 4 basil leaves
  • 14 inch pan


  • Heat your pan slightly higher than medium. Add olive oil. Fry diced prosciutto until it firms up and it is almost crispy, 2 minutes. Remove the fried Prosciutto and reserve. Do not discard the oil
  • in the same pan, sauté the diced onions until opaque 60 seconds. Add garlic and fry for 30 seconds. Add the sliced mushrooms and fry until they are slightly golden brown, about 4 – 5 minutes.
  • Put Tortellini in boiling water and cook for 5 minutes
  • While the pasta boils, add half of the reserved fried prosciutto to the pan. Keep the remaining half to garnish the plate. Add OSM Creamy Bolognese Sauce. and the wine. Heat until thoroughly hot. Reduce heat to minimum
  • Remove the tortellini from the boiling water after 5 minutes, using a large perforated spoon, and put in the pan with the sauce. Stir for a minute until everything is well mixed and the pasta is coated with the sauce.
  • Top the pasta with some reserved fried prosciutto and garnish it with a chiffonade of fresh basil
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