When I first conceived of tonight’s menu, I had a first thought of cheese-filled ravioli. But then I remembered that it had been many years since I had prepared tortellini from scratch. Yes, it is a lot of work—house-made pasta, house-made filling, and a great sauce to accompany the meal—but the results are superior and not that much more work than ravioli. I was also reminded of a traditional Italian dish featuring tortellini with a cream sauce, prosciutto, and peas. With a bit of imagination and improvisation, I developed the following:

Three-cheese tortellini  with prosciutto-cream sauce, roasted red peppers, shallots, garlic, and black olives
Mixed baby lettuces with vinaigrette dressing