Tortellini alla panna, or tortellini with cream, is a delightful pasta dish featuring a luscious, creamy sauce enriched with prosciutto cotto and vibrant green peas. This recipe is perfect for busy weeknights, requiring only a handful of ingredients and less than 30 minutes to prepare. Enjoy it as a satisfying dinner and savor the leftovers for lunch the next day.
Ingredients
- 1 lb (454 g) fresh beef tortellini
- 2 cups (250 mL) heavy cream
- 11 oz (312 g) prosciutto cotto, diced
- 7 oz (198 g) frozen green peas
- 1 onion, finely chopped
- 2 tbsp (30 mL) olive oil
- Parmigiano Reggiano, grated
- Salt and pepper to taste
Instructions
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent and softened, about 5 minutes. Add the frozen peas and cook for 15 minutes, stirring occasionally. Incorporate the diced prosciutto cotto and cook for an additional 2 minutes. Pour in the heavy cream, reduce heat to low, and simmer until the sauce thickens slightly. Season with salt and pepper to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook the tortellini according to package directions until al dente. Drain the tortellini and add them directly to the pan with the sauce. Stir in freshly grated Parmigiano Reggiano cheese until well combined. Serve immediately.
This recipe serves 4. For best results, use high-quality ingredients and serve the dish hot, garnished with extra Parmigiano if desired.
Maria Fazzari Larosa, cookbook author of Maria's Italian Cucina from Burnaby, shares this recipe and more on her Instagram @mariascucina.
