Tortellini Alla Panna Recipe

Ingredients

• 16 ounces (450 grams) tortellini (fresh or frozen) ((fresh or frozen))
• 3 tablespoons (42 grams) unsalted butter
• 2 1/2 ounces (70 grams) ham, (coarsely chopped)
• 1 cup (240ml) heavy cream
• Pinch salt, to taste (plus more for the water to boil the tortellini)
• 1/2 teaspoon freshly ground pepper
• 1 1/2 cups (4 ounces /115 grams) finely grated Parmigiano Reggiano cheese,
• 1 1/2 cups frozen peas

Instructions

1. 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. 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. 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. 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. 5

   Drain tortellini when cooked, reserving a little of the cooking water.

6. 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. 7

   Serve with a sprinkle of freshly ground black pepper.