sun-dried tomatoes, finely chopped
thinly sliced onion
garlic cloves, minced
1/3 cup asiago cheese or 1/3 cup parmigiano or 1/3 cup
romano cheese, freshly grated
extra virgin olive oil
fresh ground black pepper
- Cook tortellini according to package directions to al dente. Drain and allow to cool, but do not run under water. (Mix in a little olive oil to prevent sticking and drying.)
- Meanwhile, marinate the sundried tomatoes and garlic in extra virgin olive oil. When tortellini have cooled enough to handle, add the arugula, onion, prosciutto, asiago cheese and the sundried tomato/garlic/olive oil mixture, mixing well and adding salt and freshly ground pepper to taste.
- Allow to sit, covered and chilled for about an hour so flavors can blend.