Tortellini Alla Panna
This recipe is a tasty pasta dish with a luscious, creamy Parmesan sauce, ham and peas
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 16 oz (450 grams) tortellini (fresh or frozen) ((fresh or frozen))
- 3 tbsp (42 grams) unsalted butter
- 2+1/2 oz (70 grams) ham, (coarsely chopped)
- 1 cup (240ml) heavy cream
- a pinch salt, to taste (plus more for the water to boil the tortellini)
- 1/2 tsp freshly ground pepper
- 1+1/2 cup (4 ounces /115 grams) finely grated Parmigiano Reggiano cheese,
- 1+1/2 cup frozen peas
Instructions
- 1
Bring a large pot of salted water to the boil. When boiling, add tortellini and cook according to package instructions. The tortellini I use take 8-10 minutes.
- 2
Melt butter in a frying pan over medium heat and saute ham for 30 seconds. You don’t need to brown the ham but the gentle saute will bring out the hammy flavor.
- 3
Add cream, salt and pepper and simmer for 1 minute. Don’t over reduce at this stage. The sauce will thicken with the Parmesan cheese and then the tortellini will release starch to thicken the sauce further.
- 4
Stir in Parmesan cheese and peas and heat through until the peas are defrosted. Remove the pan from the heat until the tortellini are ready.
- 5
Drain tortellini when cooked, reserving a little of the cooking water.
- 6
Return the frying pan to the stove over medium heat and stir in the tortellini. Stir to combine and until thoroughly coated in the sauce. The sauce will thicken a little more once the pasta is added. If it is too thick add a splash of reserved cooking water.
- 7
Serve with a sprinkle of freshly ground black pepper.