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Tortellini panna e prosciutto cotto

Tortellini seasoned with a velvety cream and tender prosciutto cotto cubes.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Claudia Rinaldi

Ingredients

  • 10.5 oz tortellini 300 gr
  • 1/2 shallot
  • 3.5 oz prosciutto cotto 100 gr or 1 thick slice
  • 3/4 cup heavy cream
  • 1 tablespoon extra virgin olive oil
  • nutmeg
  • salt

Instructions

  1. Dice the prosciutto cotto. Finely chop the shallot.
  2. Bring a large pot of salted water to a boil (2 liters or 4 cups of water and 2 teaspoons of salt every 300 gr or 3 cups of pasta)
  3. Heat the olive oil in a large pan, and brown the shallot until fork tender and translucent.
  4. Add the prosciutto cubes and sauté for 2-4 minutes over medium heat.

  5. Pour in the heavy cream, mix well, and cook for about 2 minutes. Taste for salt and add 3-4 grinds of nutmeg (1/8 or less of a teaspoon). Mix and turn off the heat.
  6. Cook the tortellini in the boiling water until they float. Catch them with a skimmer and transfer them to the condiment pan.
  7. Sauté them over high heat for a couple of minutes, mixing to amalgamate.
  8. Serve hot, sprinkled (or not, depending on your taste), with freshly grated parmesan cheese.