Mushroom Tortellini With Arugula And Crispy Prosciutto

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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

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