RisaG 09-03-99 6:28 PM
Pasta Shells with Creamy Prosciutto Sauce
Recipe By : Big Flavors by Jim Fobel
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Meat
Pasta Dishes
Amount Measure Ingredient, Preparation Method
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2 tbsp. olive oil
2 large cloves garlic, minced or crushed
1 tsp. dried oregano, crumbled
1 1/2 lb. whole milk ricotta cheese
1/2 cup dry white wine
1/2 tsp. salt
1/4 tsp. ground nutmeg, pref fresh
1/4 tsp. black pepper
8 oz. prosciutto (thinly sliced), cut in 1/2" squares
1/2 cup whole scallions, thinly sliced
1/2 cup fresh parsley, chopped
1 lb. medium pasta shells
1/2 cup Parmesan cheese, freshly grated
If you are not making sauce ahead of time, bring a large pot of lightly salted water to a boil.
Spoon olive oil into a nonreactive large, heavy skillet and add garlic and oregano.
Place over low heat and sizzle gently until soft but not brown, about 2 minutes.
Stir in ricotta and heat gently until cheese melts and begins to simmer.
Stir in wine, salt, nutmeg, and pepper and cook until sauce returns to a simmer.
Stir in prosciutto, scallions and all but 2 tbsp. of parsley and cook for 1-2 minutes.
Remove from heat.
(If making ahead, reheat gently before adding Parmesan and pasta.)
Drop pasta shells into boiling salted water and stir constantly until water returns to a boil.
Cook, stirring frequently, until pasta is tender but firm to bite, 12-14 minutes.
Drain, shaking well in a colander.
Toss the shells until coated with the hot sauce.
Add the Parmesan, toss, and serve right away, sprinkled with the reserved 2 tbsp. parsley.
If the sauce should become dry, add a little milk or wine.
A bit more salt may be needed too, depending on the saltiness of the Parmesan and prosciutto.