Chicken and Prosciutto Tortelloni with Lemon Vinaigrette

When I need a truly simple but delicious dinner this is one of my go-to recipes. I LOVE, LOVE, LOVE this recipe and I hope you and your friends and family will too.

Chicken and Proscuitto Tortelloni with Lemon Vinaigrette

Serves:  2-4 depending on portion size


1 Package Buitoni Chicken and Prosciutto Tortelloni

2 Lemons (Juice and pinch of zest)

2 Tablespoons of good quality Extra Virgin Olive Oil

Pinch of Salt

Black Pepper to taste

Parmesan Cheese


Boil pasta according to package and with a slotted spoon place each serving in its own bowl. Roll each lemon with light pressure to release the juice and zest one lemon. Cut and squeeze one half over each bowl being careful to catch seeds and add a sprinkling of zest. Drizzle olive oil into each bowl. Sprinkle lightly with salt and pepper. Grate fresh parmesan over each bowl and serve immediately.

Note: Everything in this recipe is to taste. This is how I like it but use your favorite tortelloni, tortellini, or ravioli and as much lemon juice and zest, olive oil, salt, pepper, and parmesan as you’d like.  Try tossing in some fresh arugula for added flavor and texture!

Add some elegance and crunch with a Parmesan Frico. Place a heaping tablespoon of Parmesan (1 for each serving) on a silicon baking sheet or piece of parchment paper. Spread each heap just slightly.  Toast in a 425 degree oven until golden brown (this varies in time because each oven is different so watch CAREFULLY).  Let cool until hardened and top each bowl.


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