Description
Immerse yourself in the indulgent world of Italian cuisine with this Tortellini alla Panna recipe, blending the classic tastes of rich cream, delicate prosciutto, and sweet peas. This dish offers a symphony of flavors that are both comforting and sophisticated, making it a perfect meal for both casual family dinners and more formal gatherings
Ingredients
1 tablespoon salt (for water)
3 tablespoons butter
1 cup heavy cream
1 large garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
16 ounces tortellini
3/4 cup freshly grated Parmesan cheese, plus more for serving
2 ounces prosciutto, cut into bite-sized pieces
1/2 cup frozen peas
Instructions
Fill a large pot with water, add salt, and bring to a boil over high heat.
In a large pan with high sides, melt butter and stir in the heavy cream over medium heat. Add garlic, salt, and pepper. Simmer until the mixture thickens slightly, about a minute, then remove from heat.
Cook tortellini in boiling water until slightly underdone (al dente), about 4-6 minutes for fresh or 8-10 minutes for dry tortellini. Add peas in the last 2-3 minutes of cooking.
Drain tortellini, reserving 1/2 cup of pasta water.
Return the cream sauce to medium heat. Add cooked tortellini, prosciutto, and stir in Parmesan cheese until melted and well combined. If needed, add reserved pasta water to adjust sauce consistency.
Serve warm with extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 850