Tortellini alla panna - Tortellini with Cream Sauce
Italian tortellini alla panna e prosciutto: tortellini in cream and ham sauce with Parmesan and basil.
Servings: 4
Calories: 892kcal
Ingredients
- 800 g/ 1.7 lbs fresh tortellini See note 1
- 150 g/ 5.3 oz cooked ham in a piece See note 2
- ½ tablespoon butter
- 200 ml/ 6.7 fl.oz/ ¾ cup + 2 tablespoons double/heavy cream
- a few gratings of nutmeg
- 40 g/ 1.4 oz/ ⅓ cup grated Parmesan + more Parmesan to serve See note 3
- 5-6 basil leaves
Instructions
- Start cooking the water for the tortellini. Add some salt to the water. When the water is cooking, add the fresh tortellini to the pan of water and cook them according to the packet's instructions, in my case about 3 minutes.
- While waiting for the water to cook, cut the cooked ham into stripes and grate the Parmesan.
- Melt the butter in a pan large enough to hold the tortellini as well later, and cook the ham until nicely colored on all sides, about 3 or 4 minutes.
- While the tortellini are cooking, pour the cream into the pan with the ham and let it bubble, and reduce slightly for about 2 minutes. Add a few gratings of nutmeg and the grated Parmesan. Stir well.
- Drain the tortellini well and add them to the pan with the sauce. Stir well, add some more salt and pepper to taste and the chopped basil.
- Serve the tortellini alla panna immediately sprinkled with more Parmesan.
Video
Notes
- Fresh cheese tortellini would be my first choice, but tortellini with another kind of filling would be fine as well.
- Italian prosciutto cotto or another similar kind of cooked ham. Make sure the ham is in a piece and not already sliced, as you will have to cut it into thicker stripes.
- Buy a piece of Parmesan, which you can grate yourself, it is so much better.
Nutrition
Serving: 1/4 of the dish | Calories: 892kcal | Carbohydrates: 97g | Protein: 40g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 1384mg | Fiber: 4g | Sugar: 4g