Cheese and Garlic Tortelloni with Aparagus and Prosciutto

1/4 cup extra virgin olive oil
2 medium shallots, sliced thin
2 cups asparagus tips (sort of wasteful,but you could save the stalks and use them later)
4 ounces prosciutto, cut into thin strips
3/4 cup heavy cream
salt and ground black pepper to taste
1/4 cup Parmigiano-Reggiano cheese, freshly grated
1 pkg. (8 ounces) Barilla cheese and garlic tortelloni

Heat olive oil in large skillet over medium heat. Add shallots; saute 3 min. or until transparent.

Add asparagus tips and prosciutto and cook 5-6 min or unitl asparagus is crisp tender, stir frequently.

Stir in heavy cream. Bring to simmer and cook 3 min., stirring frequently. Season to taste with salt and pepper.

Cook tortelloni according to pkg. Drain and return to pot.

Add sauce to tortelloni. Stir to coat. Toss gently with cheese.

Enjoy!

-via former mlob blog

Serves 4-6