Tortellini alla Panna
Tortellini alla panna is a flavorful Italian dish made with meat-filled tortellini, cream, parmesan cheese, and juicy ham steak. It's wonderful comfort food for the whole family.
Servings: 4
Equipment
- Pot Large
Ingredients
- 1 Pound tortellini fresh or frozen
- 2 Tablespoons butter unsalted
- 1 Cup heavy cream
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 1 ½ Cups parmesan cheese freshly grated
- 7 Ounces ham steak cooked, diced
- parsley freshly chopped, for garnish
Instructions
- Fill a pot with water and bring to a boil.
- Add a pinch of salt and the tortellini, return to a boil, then cook for 3 minutes for frozen or see the package directions for fresh tortellini cooking times.
- When it’s almost al dente, strain the tortellini, reserving a cup of the pasta water.
- In a large skillet, melt the butter over a medium to high heat. Add the ham and cook for 2 or 3 minutes to crisp and brown the diced pieces.
- Add the cream, salt and black pepper and bring to a simmer over a medium heat.
- Cook for about 2 minutes, and then add the cheese. Continue stirring to mix the cheese into the sauce.
- Add the cooked tortellini and stir to combine and coat the tortellini pasta in the sauce.
- If needed, add some of the reserved pasta water if the sauce is too thick.
- Serve immediately with extra parmesan cheese and chopped fresh parsley to garnish.
Notes
Thinning the sauce: Keep some of the pasta cooking liquid just in case you need it to thin out the sauce.
Don't let the parmesan cheese curdle: Turn the heat down or take the pan off the heat before adding the parmesan cheese, as it can curdle if exposed to the heat and this will cause your sauce to become lumpy.
Undercook the tortellini pasta: If you overcook it, it might fall apart when combined with the sauce, so slightly undercook them and they'll continue to cook in the sauce.
Keep an eye on the sauce: Watch the sauce. You don't want it to dry out, so feel free to add a little pasta cooking water or cream if needed.
Don't let the parmesan cheese curdle: Turn the heat down or take the pan off the heat before adding the parmesan cheese, as it can curdle if exposed to the heat and this will cause your sauce to become lumpy.
Undercook the tortellini pasta: If you overcook it, it might fall apart when combined with the sauce, so slightly undercook them and they'll continue to cook in the sauce.
Keep an eye on the sauce: Watch the sauce. You don't want it to dry out, so feel free to add a little pasta cooking water or cream if needed.
Nutrition
Calories: 768kcal | Carbohydrates: 53g | Protein: 42g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 159mg | Sodium: 2037mg | Potassium: 266mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1181IU | Vitamin C: 16mg | Calcium: 656mg | Iron: 4mg
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