Tortellini Panna e Prosciutto (Ham and Cream)

Ingredients

• 400 gtortellini
• 250 gcooked ham (prosciutto cotto)
• 300 mlcooking cream
• 40 gunsalted butter
• to tastenutmeg
• optional, to tasteParmigiano Reggiano
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare tortellini

   Use fresh tortellini for this recipe. If making them from scratch, you can freeze them for 1–2 months; cook them from frozen in boiling salted water without defrosting first.

2. 2

   Cut the ham

   Slice the cooked ham into thin strips, then cut the strips into small, even cubes.

3. 3

   Brown the ham

   Melt the butter in a large non-stick frying pan over medium heat. Add the ham and sauté for 1–2 minutes, until it begins to brown lightly.

4. 4

   Make the sauce

   Pour in the cream and stir gently. Season with nutmeg, salt and freshly ground black pepper to taste, then let the sauce simmer briefly.

5. 5

   Cook the pasta

   Boil the tortellini until al dente, following the packet timing if using shop-bought pasta. Drain well and transfer it straight to the pan with the sauce.

6. 6

   Coat the tortellini

   Turn off the heat and gently toss the tortellini in the cream and ham sauce until evenly coated.

7. 7

   Serve straight away

   Serve the tortellini hot, with freshly grated Parmigiano Reggiano on top if you like.

What is tortellini panna e prosciutto?

This Italian pasta dish brings together tortellini, cooked ham and a simple cream sauce. It is a familiar, comforting combination suited to a family lunch.

The version here keeps the sauce brief and straightforward: butter warms the ham, then cream and a little nutmeg round it out. Tortellini makes the dish especially satisfying because its filled pasta brings flavour and texture to every bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 791 calories, 31g protein, 46g carbs, 54g fat.

The tortellini provide most of the carbohydrates, while the cream and butter contribute much of the fat. Ham and tortellini both contribute protein, with Parmigiano Reggiano adding more if used. To balance the plate, serve it with a generous portion of green vegetables or salad.

Choose the tortellini

Fresh pasta: The method calls for fresh tortellini, which cook quickly. If using shop-bought tortellini, follow the timing on the packet.

Frozen pasta: Homemade tortellini can be frozen for 1–2 months. The recipe says to cook it straight from frozen in boiling salted water, without thawing.

Cut and brown the ham

Even pieces: Cut the ham into small, similar-sized cubes so they warm through consistently and are easy to pick up with the tortellini.

Gentle browning: Sauté the ham in melted butter for just 1–2 minutes, until it starts to colour lightly. The aim is a little browning, not crisping.

Keep the sauce gentle

Cream: Stir it into the ham and let the sauce simmer briefly, rather than boiling it hard. Cooking cream gives the sauce a cohesive coating.

Seasoning: Add nutmeg, salt and freshly ground black pepper to taste. Start lightly, then adjust before adding the pasta.

Look for al dente pasta

Doneness: Cook the tortellini until tender but still holding its shape, using the packet timing as a guide for shop-bought pasta.

Drain well: Excess cooking water can thin the cream sauce. Once drained, move the tortellini directly into the pan so it is easy to coat while everything is hot.

Finish and serve

Off the heat: Toss the tortellini gently in the sauce after turning off the hob. This helps coat the pasta without breaking the filled parcels.

At the table: Serve immediately and add grated Parmigiano Reggiano if desired. A crisp green salad or simply dressed vegetables can provide a fresh contrast.

Recipe notes & tips

• Cut the ham into small, even cubes for more consistent browning.
• Keep the pan over medium heat while browning the ham.
• Use the tortellini packet instructions to judge cooking time.
• Drain the tortellini thoroughly before adding it to the sauce.
• Toss gently after switching off the heat to help keep the pasta parcels intact.
• Grate the Parmigiano Reggiano just before serving for the freshest flavour.

Variations

• Add peas: Stir cooked peas through the sauce for a sweet, fresh contrast.
• Use another filled pasta: Choose a different fresh tortellini filling while keeping the method the same.
• Add herbs: Finish with a little chopped parsley for a fresh note.
• Adjust the cheese: Leave out the optional Parmigiano Reggiano or add it at the table to taste.
• Add greens: Serve with spinach or green vegetables on the side.

Common mistakes to avoid

• Large ham chunks: They are harder to distribute evenly; cut the ham into small, similar-sized cubes.
• Overbrowning the ham: It can become dry; sauté only until it begins to colour lightly.
• Boiling the cream hard: The sauce may reduce too much; let it simmer briefly instead.
• Overcooking the tortellini: The parcels can lose their shape; follow the packet timing and check for al dente texture.
• Adding wet pasta: Extra water can thin the sauce; drain the tortellini well first.
• Tossing too roughly: Filled pasta may split; coat it gently with the heat turned off.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until hot, adding a small splash of cream or water if the sauce has thickened; the tortellini may soften on reheating.

Frequently asked questions