Mushroom Tortellini With Arugula And Crispy Prosciutto

• 4 tablespoons extra-virgin olive oil, divided
• 4 thin slices prosciutto di Parma
• 1 small onion, minced (about 1/2 cup)
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 2 garlic cloves, minced
• 2 tablespoons minced fresh sage or rosemary sprigs
• 1/8 teaspoon red pepper flakes
• 1/4 pound arugula leaves, rinsed and dried (about 2 cups)
• 1 (9-ounce) package refrigerated mushroom tortellini
• Salt, to taste
• Freshly ground black pepper, to taste
• Garnish: shredded ricotta salata

1. Heat 1 tablespoon oil in a large skillet over medium-high heat; add prosciutto, and cook 1 to 2 minutes per side or until crisp. Transfer to a plate lined with paper towels. Set aside.
2. Heat 2 tablespoons oil in skillet over medium-high heat. Add onion, and saute about 3 minutes or until tender. Add tomatoes and next 3 ingredients, and saute 2 minutes. Add arugula, and saute until just wilted.
3. Cook tortellini according to package directions. Drain and add to vegetables in skillet; toss gently to combine. Add remaining 1 tablespoon oil, and season with salt and pepper.
4. Crumble prosciutto, and sprinkle over pasta. Garnish, if desired.

extravirgin olive oil, thin slices prosciutto, onion, tomatoes, garlic, fresh sage, red pepper, arugula, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/mushroom-tortellini-with-arugula-crispy-prosciutto (may not work)