Tortellini with cream and ham

Ingredients

• 400 g00 flour
• 4 (about 250 g)large fresh eggs, preferably organic
• 15 gbutter
• to tastenutmeg
• 70 gminced pork
• 70 gbeef
• 70 gmortadella
• 150 gParmigiano Reggiano DOP, for grating
• 70 gcured ham, in one piece
• 1egg
• to tastefine salt
• to tasteblack pepper
• 300 gcooked ham, in one piece
• 400 gfresh double cream
• 50 gbutter
• 1 pinchnutmeg
• to tasteParmigiano Reggiano DOP, for grating
• to tasteblack pepper
• to tastefine salt

Instructions

1. 1

   Make the pasta

   Tip the flour onto the work surface and shape it into a mound with a well in the middle. Add the eggs to the well, beat them with a fork and gradually draw in the flour. Knead by hand until smooth, wrap in cling film and leave to rest in a cool place for about 30 minutes.

2. 2

   Prepare the meat

   Roughly chop the beef and pork, then set them aside. Chop the cured ham and mortadella as well.

3. 3

   Cook the filling

   Melt 15 g butter in a large frying pan, add the pork and beef, and brown for about 10 minutes, until they have released their juices. Leave to cool until just warm. Put the cured ham, mortadella and cooked meat in a food processor and blend until combined. Add the Parmesan, nutmeg, black pepper and egg, then blend again. Taste and add salt if needed, transfer to a bowl and leave the filling to cool completely.

4. 4

   Roll the pasta

   Roll out the rested dough with a rolling pin or pasta machine, keeping it lightly floured so it does not dry out. Aim for a sheet about 0.6 mm thick. Trim the uneven edges, keeping the offcuts wrapped in cling film to roll out later.

5. 5

   Cut the squares

   Cut the pasta into 4 cm squares. Place about 2 g of cooled filling in the centre of each square. Fold each one into a triangle, bringing the edges together without pressing too hard; if the pasta has dried slightly, brush the edges lightly with water.

6. 6

   Shape the tortellini

   Pinch together the two corners at the base of each triangle, then wrap the edges around your index finger and press gently with your thumb. Carefully slide each tortellino off your finger and repeat. Set them on a lightly floured cloth and leave them in a cool place.

7. 7

   Prepare the sauce

   Cut the cooked ham into strips, then dice it. Melt 50 g butter in a very large frying pan and brown the ham for a few seconds. Pour in the cream and stir, then season with a pinch of nutmeg, salt and pepper to taste.

8. 8

   Cook the pasta

   Bring a large pan of water, salted to taste, to the boil and cook the tortellini in it.

9. 9

   Toss and serve

   When the tortellini are cooked, drain them and transfer them to the pan of sauce. Toss briefly with the heat off and serve hot, with grated Parmesan if desired.

What are tortellini?

Tortellini are small, ring-shaped filled pasta associated with the Emilia-Romagna region of Italy, especially Bologna and Modena. This version uses a homemade egg dough and a savoury filling of meat, cured ham, mortadella and Parmesan.

The cream-and-ham sauce makes the dish especially rich and suited to a leisurely meal. Making the pasta by hand takes time, but gives you control over the thinness of the dough and the amount of filling in each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 863 calories, 0g protein, 56g carbs, 52g fat.

The pasta flour supplies most of the carbohydrates, while the butter and cream account for much of the fat. Meat, ham, eggs and Parmesan contribute protein, though the supplied nutrition listing reports 0 g protein per serving. A green salad or vegetables alongside can add freshness and balance the rich pasta.

The pasta dough

Eggs and 00 flour form a firm dough that can be rolled into a thin sheet and shaped around the filling. Knead until smooth, then give it the full 30-minute rest so it is easier to roll.

Thin pasta is important here: it lets the filling remain the focus and makes the small tortellini easier to fold. Keep the dough covered when you are not working with it, as a dry surface can crack during shaping.

Building the filling

Cooked meat: browning the pork and beef first gives them a savoury base for the filling. Let the meat cool before blending it with the cured ham and mortadella.

Seasoning: Parmesan, nutmeg and black pepper add flavour, while the cured ham and cheese already bring saltiness. Taste before adding extra salt, and wait until the mixture is completely cool before filling the pasta.

Folding each tortellino

Filling amount: about 2 g in the centre of each 4 cm square leaves room to seal the edges. Keep the filling away from the edges so it does not interfere with the fold.

Sealing: fold the square into a triangle and press its edges together, then bring the two base corners around your index finger. If the dough feels dry, a little water on the edges helps them meet.

Getting the sauce right

The sauce comes together quickly: briefly brown the diced cooked ham in butter, add the cream and season with nutmeg, salt and pepper. The ham only needs a few seconds in the pan before the cream goes in.

Once the drained tortellini are added, toss them with the sauce off the heat. This coats the pasta without continuing to reduce the cream in the pan.

Cooking and serving

Cook the tortellini in a large pan of generously salted water, then drain them when cooked. Handle them gently as you move them into the sauce so the filled pasta stays intact.

Serve straight away while hot, with extra grated Parmesan if you like. A crisp green salad or lightly dressed vegetables make a fresh contrast to the creamy pasta.

Recipe notes & tips

• Keep the pasta offcuts wrapped in cling film while you shape the first batch.
• Use only a light dusting of flour when rolling so the sheet stays workable rather than dry.
• Let the meat mixture cool completely before placing it on the pasta.
• Keep each portion of filling small and centred to make sealing easier.
• Prepare a lightly floured cloth to hold the shaped tortellini.
• Add the drained tortellini to the sauce with the heat switched off.

Variations

• Extra Parmesan: finish each serving with more finely grated cheese.
• Peppery finish: add a little more black pepper to the sauce at the table.
• Fresh herbs: scatter chopped parsley over the dish just before serving.
• Vegetable side: serve with lightly cooked greens for a fresh contrast.
• Smaller tortellini: cut the pasta into smaller squares and use proportionally less filling.

Common mistakes to avoid

• Dry pasta edges: cover dough you are not using and brush the edges lightly with water if needed.
• Overfilled squares: keep to about 2 g filling per 4 cm square so the edges can seal.
• Warm filling: cool the meat mixture completely before shaping to avoid softening the pasta.
• Too much extra salt: taste the filling first because cured ham and Parmesan are already savoury.
• Thick pasta sheet: roll towards about 0.6 mm so the tortellini are easy to fold.
• Sauce kept on the heat: toss the cooked tortellini with the cream sauce after turning the heat off.

How to store

Refrigerate leftover cooked tortellini in an airtight container and eat within 2 days. Reheat gently in a pan with a splash of cream or water, stirring carefully; the tortellini can split if handled roughly. Uncooked tortellini are best cooked soon after shaping.

Frequently asked questions