1. 1

   Step 1

   Clean the mushrooms and slice them. Cut the cooked ham into fine strips and finely mince the garlic clove.

2. 2

   Step 2

   Bring a large pot of salted water to a boil.

3. 3

   Step 3

   Add the 500 g of fresh tortellini to the boiling water and cook for about 3 minutes until al dente, according to package instructions.

   Timer 3 min
4. 4

   Step 4

   In the meantime, melt 50 g of butter in a large pan over medium heat.

5. 5

   Step 5

   Add the 150 g of mushrooms to the pan and sauté for about 5 minutes until lightly browned.

   Timer 5 min
6. 6

   Step 6

   Add the minced garlic and 200 g of cooked ham and sauté briefly.

7. 7

   Step 7

   Deglaze with 300 g of heavy cream and reduce the heat.

8. 8

   Step 8

   Let the sauce simmer over low heat for about 3 minutes until it thickens slightly.

   Timer 3 min
9. 9

   Step 9

   Season the sauce with 1 tsp of organic lemon zest, 1 pinch of nutmeg, salt, and freshly ground black pepper.

10. 10

    Step 10

    Drain the tortellini and add them directly into the pan with the sauce.

11. 11

    Step 11

    Stir in 30 g of Parmesan and toss everything well until the pasta is evenly coated with the sauce.

12. 12

    Step 12

    Plate the Tortellini alla Panna and serve garnished with fresh basil leaves.

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