posted by Southern 11-13-98 2:51 PM
Tortellini alla Panna (Tortellini with Cream)
1 cup of cream, heavy or light
Parmesan cheese, freshly grated (enough to make cream thick)
Salt, to taste
Ham, cubed
Butter
Cook the tortellini in salted water, according to instructions on package.
Meanwhile, mix cream, Parmesan cheese, and salt to taste. Set aside.
When pasta is almost cooked, melt a little butter or in a small pan, then sauté the ham cubes until they are slightly red, stirring to keep from sticking. Drain pasta, then combine with cream mixture. Pour sautéed ham and drippings over the tortellini, and mix to combine. If desired, add some pepper and/or cooked green peas. Serves 6.
NOTES: Tortellini alla panna is a staple of Northern and Central Italian cuisine. It usually has a cured ham filling, but spinach or other fillings go well, too. (Just don't use those packets of dry tortellini that you find on the shelf. Instead, either make fresh tortellini or use the stuff that the grocery store keeps refrigerated.)
The ratio of cream mixture, ham, and tortellini is up to the cook. (Some people like a lot of sauce, others just a little.) This recipe can also be used for tortelloni and ravioli.