In a large pot over medium high heat, boil water and add tortellini.
In the meantime, in a saucepan over medium, add butter, shallot and proscuitto. Saute for 2 minutes.
Add heavy cream and reduce to medium low. Allow to reduce for 5 minutes. Add wine, truffle oil, & asiago. Stir well.
Add arugula, allow to reduce for a few minutes.
Drain tortellini and toss with sauce.
tortellini – the cheese filled star of the show! The secret to making it quick and easy is purchasing tortellini in the refrigerated section of your grocery store. Substitute with stuffed pasta of your choice.
truffle oil – white or black truffle oil.
prosciutto – guanicale or pancetta make a great substitute.
heavy cream – you can substitute whole, vitamin D milk or half and half in a pinch.
white wine – white cooking wine will do, or your favorite dry white wine.
asiago cheese – use fresh grated parmesan or pecorino to substitute.
arugula - substitute with spinach.
The secret to making it quick and easy is purchasing tortellini in the refrigerated section of your grocery store. You won’t know the difference!