Conchiglioni with peas, mint, ricotta and prosciutto |

Conchiglioni with peas, mint, ricotta and prosciutto

Katarina Poljak

Conchiglioni is a perfect pasta for holding the prosciutto and ricotta to enjoy the rich flavours together in perfect unison. When peas aren’t in the season, go for frozen.

Serves: 4 people

Difficulty: easy


  • 500 g Monograno Felicetti “Matt” conchiglioni
  • 2 cloves of garlic, slivered
  • 2 cups fresh english peas, shelled, blanched and shocked in ice water or frozen
  • 4 mint leaves, slivered
  • 4 slices superior quality prosciutto, chopped
  • 1 large tablespoon superior quality ricotta
  • ½ bunch flat leaf parsley, chopped
  • ½ cup dry white wine
  • 2 tbsp premium extra virgin olive oil
  • Parmesan grated to taste
  • salt to taste


  1. Boil conchiglioni in lightly salted water, according to instructions on the packaging.
  2. Sauté garlic in olive oil in a pan large enough to hold the pasta.
  3. Add prosciutto and let warm through.
  4. Add peas.
  5. Toss mixture with cooked pasta, ricotta, mint, and parsley off the heat.
  6. Mix vigorously to incorporate ricotta, but take care not to break pasta shells.
  7. Top with grated parmesan.

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