1 lb. fresh cheese tortellini Salt 1-1/2 cups whipping cream Pinch of freshly grated nutmeg 6 tablespoons freshly grated Parmesan cheese 3/4 cup frozen tiny peas, thawed and drained 1-1/2 oz. sliced proscuitto, fat trimmed, julienned Freshly ground black pepper
Bring a large pot of water to a boil. Stir in the pasta and 1 tablespoon of salt. Cook uncovered, stirring occasionally, until the pasta is barely tender, 8 to 10 minutes (it will cook further in the sauce). Drain well.
Meanwhile, in a small heavy saucepan over medium heat, bring the whipping cream to a boil. Lower the heat, stir in the nutmeg, and simmer briskly, uncovered, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in the Parmesan cheese.
Return the tortellini to the pasta pot. Add the warm cream mixture, the peas, and the prosciutto. Set over low heat and simmer, stirring gently once or twice, until the tortellini are tender, about 4 minutes. Season generously with fresh pepper, and add salt if necessary. Serve immediately. Serves 4.