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



15 minutes


10 minutes


Serves 4 to 6


  • 1 500g package Monograno Felicetti “Matt” Pache
  • 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 Italian flat leaf parsley, chopped
  • ½ cup dry white wine
  • 2 tablespoons superior quality olive oil
    Parmesan grated to taste, salt to taste


  1. Boil conchiglioni in lightly salted water, according to instructions on 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