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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.
  • Add diced prosciutto, fry 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 transfer 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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