Recipe: Tortellini con Prosciutto e Panna

30 CommentsWednesday • December 12, 2007 • by michelle

It’s holiday time. You’re in a rush. I’m in a rush. I’ll keep this short.

For this week’s What’s Cooking Wednesday, you need three ingredients–prosciutto cotto (cooked ham), panna (heavy cream), and tortellini, preferably stuffed with prosciutto crudo. OK, you need salt and water too, but that’s it.

Interested? (The clementines in the background are dessert!)

I’ve seen other versions of this recipe that add butter, cheese, and even an egg yolk, but honestly this is delicious just like this, although, as always, I do encourage you to experiment.

Feel especially free to add other ingredients to spice it up–peas or mushrooms are our favorite. You can also play with the type of pasta from fettuccine to pennette. It’s all good.

Tortellini con Prosciutto e Panna
(serves 3-4)

250 g tortellini (half of the bag shown above)
150 g (between 1/4 and 1/2 lb) prosciutto cotto/cooked ham, torn up in pieces
400 ml panna/heavy cream (about a cup and a half)

1. Prepare tortellini in salted, boiling water.

2. Meanwhile, heat cream in large saucepan over medium heat until it starts to bubble. Stir in prosciutto and lower heat, being sure that cream isn’t sticking to pan. I use a heat-resistant rubber spatula during this part. Keep the cream and prosciutto mixture warm until the tortellini are ready.

3. When the tortellini are cooked to your satisfaction, drain them, and combine well with cream and prosciutto.

That’s it!

Buon appetito!