Tortellini alla Panna
Ingredients
- 500 gTortellini (fresh)
- 250 mlCream (heavy)
- 150 gHam (cut into strips)
- 60 gParmesan cheese (freshly grated)
- 30 gUnsalted butter
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
Fill a large pot with water, add a large pinch of grey sea salt and bring to a rolling boil.
- 2
In a sauté pan, foam the butter. Add the ham cut into small ribbons. Let it color slightly until the fat becomes translucent.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat gently with a splash of milk to loosen the sauce.
