Tortellini alla Panna – quick and easy
by Tavolino
A classic Italian dish with fresh tortellini in a creamy ham and cream sauce, refined with mushrooms and Parmesan. Ideal for a quick and uncomplicated dinner.
Ingredients
- fresh tortellini 500 g
- heavy cream 300 g
- cooked ham 200 g
- mushrooms 150 g
- butter 50 g
- Parmesan 30 g
- garlic clove 1
- organic lemon zest 1 tsp
- nutmeg 1 pinch
- salt to taste
- freshly ground black pepper to taste
- basil leaves for garnish
Preparation
- 1
Clean the mushrooms and slice them. Cut the cooked ham into fine strips and finely mince the garlic clove.
- 2
Bring a large pot of salted water to a boil.
- 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.
- 4
In the meantime, melt 50 g of butter in a large pan over medium heat.
- 5
Add the 150 g of mushrooms to the pan and sauté for about 5 minutes until lightly browned.
- 6
Add the minced garlic and 200 g of cooked ham and sauté briefly.
- 7
Deglaze with 300 g of heavy cream and reduce the heat.
- 8
Let the sauce simmer over low heat for about 3 minutes until it thickens slightly.
- 9
Season the sauce with 1 tsp of organic lemon zest, 1 pinch of nutmeg, salt, and freshly ground black pepper.
- 10
Drain the tortellini and add them directly into the pan with the sauce.
- 11
Stir in 30 g of Parmesan and toss everything well until the pasta is evenly coated with the sauce.
- 12
Plate the Tortellini alla Panna and serve garnished with fresh basil leaves.