Tortellini Alla Panna Recipe

This recipe is a tasty pasta dish with a luscious, creamy Parmesan sauce, ham and peas

📝 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. 1Bring 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. 2Melt 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. 3Add 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. 4Stir 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. 5Drain tortellini when cooked, reserving a little of the cooking water.
6. 6Return 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. 7Serve with a sprinkle of freshly ground black pepper.