Tortellini Alla Panna
Submitted by birsim
Tortellini tossed in a rich Parmesan cream sauce with sautéed ham cubes. A Northern Italian staple that comes together in 35 minutes with just a handful of ingredients.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minThis is the dish that every trattoria in Bologna and Emilia-Romagna has on the menu, and for good reason. It barely takes any effort, and the payoff is enormous.
Fresh tortellini get drained and tossed with a simple mixture of cream and grated Parmesan that clings to every fold and crease.
Cubed ham gets a quick sauté in butter until the edges just start to color, then everything comes together in one glorious, creamy tangle.
The key here is using fresh tortellini, not the shelf-stable kind. Hit the refrigerated section of your grocery store or, better yet, your local Italian market.
Pro Tips
- Use enough Parmesan to thicken the cream into a proper sauce. You want it coating the back of a spoon, not pooling at the bottom of the bowl.
- Sauté the ham just until it picks up a little color. Overcooking makes it tough and chewy.
- Reserve a splash of pasta water before draining. If your sauce feels too thick, a tablespoon loosens it right up.
Variations
- Swap ham for crispy pancetta or prosciutto torn into strips.
- Stir in a handful of frozen peas during the last minute of cooking the tortellini for a pop of green.
- Add a grating of nutmeg to the cream mixture for that classic Bolognese touch.
Ingredients
Directions
Tortellini alla panna is a basic of Northern and Central Italian cuisine.
Tortellini (usually with a cured ham filling, but spinach or other fillings can go well too. Just don’t use those dry tortellini packets you find on the shelf; choose fresh tortellini, or those you find in the refrigerated section of the store)
Grated parmesan (enough to make cream thick) Salt Ham, cubed Butter or Margarine While you cook the tortellini, mix cream, Parmesan, and salt. Set aside. When they are almost cooked, melt a little butter or margarine in a small pan and sauté the cubed ham until slighly red, stirring to keep it from sticking. When tortellini are ready, drain, and mix with cream mixture. Pour the contents of the ham pan over the tortellini, and mix. If desired, add some pepper.
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