Tortellini alla Panna

A smooth cream coating each tortellini, enhanced by the salty ham and deep parmesan. The sauce must be bound, coating the back of the spoon, with a warm nutmeg aroma.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 747
• Protein: 33 g
• Carbs: 56 g
• Fat: 41 g

Ingredients

• 500 g Tortellini ( fresh )
• 250 ml Cream ( heavy )
• 150 g Ham ( cut into strips )
• 60 g Parmesan cheese ( freshly grated )
• 30 g Minimum butter sweet
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Boil water

   Fill a large pot with water, add a large pinch of grey sea salt and bring to a rolling boil.

2. Sauté the ham

   In a sauté pan, foam the butter. Add the ham cut into small ribbons. Let it color slightly until the fat becomes translucent.

3. Reduce the cream

   Pour the cream over the ham. Add grated nutmeg and ground black pepper. Let it reduce at a simmer until the texture thickens and coats the spoon.

4. Cook and bind

   Drop the tortellini into the boiling water. As soon as they rise to the surface, scoop them out and toss them directly into the cream. Add parmesan and a ladle of cooking water. Stir vigorously to bind everything together.

Chef's tips

• Never throw away all the pasta water: the starch it contains is the secret to binding the sauce and making it glossy.
• Don't let the cream boil too hard, or the fat will separate.

Storage

Keeps for 2 days in the fridge. Reheat gently with a splash of milk to loosen the sauce.