Entree: San Marino – Tortellini alla panna (Tortellini with cream)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 12 oz (340 g) fresh cheese tortellini
- 4 oz (115 g) prosciutto, thinly sliced and torn
- 2 tbsp (30 ml) unsalted butter
- 1 small shallot, finely chopped (about 1 oz / 28 g)
- 1/4 cup (60 ml) dry white wine (optional)
- 1 cup (240 ml) heavy cream
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano, plus extra for serving
- 1/2 cup (75 g) frozen peas (optional)
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the tortellini until just al dente according to package or fresh-pasta timing; reserve 3/4 cup (180 ml) pasta cooking water, then drain the tortellini.
2. While the pasta cooks, melt the butter in a wide sauté pan over medium heat. Add the chopped shallot and cook until translucent, 2–3 minutes.
3. Add the prosciutto and sauté briefly until it just begins to crisp at the edges, 1–2 minutes. Pour in the white wine (if using) and let it reduce by half.
4. Lower the heat and add the heavy cream, stirring to combine; simmer gently until the sauce thickens slightly, about 3–4 minutes. Stir in the peas and heat through.
5. Add the drained tortellini to the pan with the cream sauce. Sprinkle in the grated Parmigiano-Reggiano and toss gently, adding a splash of reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
6. Season with salt and plenty of freshly ground black pepper to taste. Serve immediately, finishing with extra grated Parmigiano-Reggiano and chopped parsley.