Tortellini Panna e Prosciutto (Creamy Tortellini with Ham)
If you’re looking for a rich, comforting pasta dish that brings together the delicate flavor of homemade tortellini with a creamy, savory sauce, this Tortellini Panna e Prosciutto is the perfect choice. Combining fresh pasta, a delicious filling of meats, and a creamy sauce, this dish offers a delightful experience that will warm your heart.
Ingredients
The ingredients for this recipe are split into two main categories: the fresh homemade tortellini dough and the creamy ham sauce. Below are the necessary ingredients for each.
For the Tortellini:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 400g |
| Eggs | 4 |
| Butter | 15g |
| Ground Nutmeg | To taste |
| Pork (Maiale) | 70g |
| Veal (Vitello) | 70g |
| Mortadella | 70g |
| Parmesan Reggiano DOP (Grated) | 150g |
| Cooked Ham (Prosciutto cotto) | 70g |
| Additional Egg for Filling | 1 |
| Fine Salt | To taste |
| Black Pepper | To taste |
For the Creamy Ham Sauce:
| Ingredient | Quantity |
|---|---|
| Cooked Ham (Prosciutto cotto) | 300g |
| Fresh Cream (Panna fresca) | 400g |
| Butter | 50g |
| Ground Nutmeg | A pinch |
| Parmesan Reggiano DOP (Grated) | To taste |
| Black Pepper | To taste |
| Fine Salt | To taste |
Instructions
Step 1: Prepare the Tortellini Dough
Start by making the dough for the tortellini. In a large mixing bowl, combine the 00 flour with 4 eggs. Gently mix the eggs into the flour until the dough begins to form. Add 15g of butter and a pinch of ground nutmeg. Work the dough with your hands until it is smooth, soft, and elastic. Once you’ve achieved the desired consistency, wrap the dough in plastic wrap and let it rest in a cool place for about 30 minutes.
Step 2: Prepare the Meat Filling
While the dough is resting, it’s time to prepare the filling for the tortellini. Start by cutting the veal, pork, and mortadella into large chunks. Heat a pan over medium heat and add a small amount of butter. Once melted, add the veal and pork pieces and cook them until browned.
After the meats are cooked, transfer them to a food processor. Add the grated Parmesan, a pinch of nutmeg, some black pepper, and one egg. Pulse the mixture until it becomes smooth and well-combined. Taste the mixture and adjust the seasoning, adding salt if necessary (note that both the prosciutto and Parmesan are salty, so you may need little to no additional salt). Once the filling is ready, transfer it to a bowl and allow it to cool completely.
Step 3: Roll Out the Dough
After the dough has rested, it’s time to roll it out into thin sheets. If you have a pasta machine, use it to roll the dough into a thin, smooth sheet, or you can use a rolling pin. Be sure to keep the dough covered while you work to prevent it from drying out. The ideal thickness for the dough should be around 0.6 mm.
Once the dough is rolled out, trim the edges with a pastry cutter to make sure they are straight. Then, cut the dough into 4 cm squares.
Step 4: Fill the Tortellini
Now it’s time to fill the tortellini. Take a small amount of the prepared filling (about 2 grams) and place it in the center of each dough square. To form the tortellini, fold each square into a triangle by bringing the corners together. Press the edges lightly to seal the tortellini. Then, take the two opposite corners of the triangle and bring them together, pinching them to form a ring shape. You should now have a perfect tortellino! Place each completed tortellini on a floured towel and let them rest in a cool place until ready to cook.
Step 5: Prepare the Creamy Ham Sauce
While your tortellini are resting, prepare the creamy ham sauce. Cut the cooked ham into small strips or cubes. In a large, wide pan, melt the 50g of butter over medium heat. Add the ham and sauté it for just a few seconds until it begins to crisp slightly.
Once the ham is ready, pour in the fresh cream and stir the mixture. Let it simmer for a few minutes until the sauce has thickened slightly. Season with ground nutmeg, salt, and black pepper to taste. Once the sauce has reached your desired consistency, remove it from the heat.
Step 6: Cook the Tortellini
Now it’s time to cook the tortellini. Bring a large pot of salted water to a boil. Once boiling, carefully drop the tortellini into the water in batches to avoid overcrowding. Cook the tortellini for 2-3 minutes, or until they float to the surface, indicating that they are done.
Step 7: Combine and Serve
Once the tortellini are cooked, use a slotted spoon to transfer them directly into the creamy ham sauce. Toss gently to coat the tortellini in the sauce. If you prefer, sprinkle some extra grated Parmesan on top for additional flavor. Serve the tortellini panna e prosciutto hot, ensuring every bite is creamy, savory, and full of rich flavor.
Nutritional Information (Approximate per Serving)
| Nutrient | Value |
|---|---|
| Calories | 600 kcal |
| Protein | 25g |
| Carbohydrates | 75g |
| Fat | 22g |
| Saturated Fat | 12g |
| Fiber | 2g |
| Sugars | 4g |
| Sodium | 850mg |
Tips for Success:
- For best results, use high-quality Parmesan Reggiano DOP, as it adds an authentic, rich flavor to the dish.
- If you prefer a smoother filling, you can pulse the meat mixture in the food processor for a longer time.
- Don’t skip resting the dough. It’s crucial for the dough to relax, making it easier to roll out and shape.
- If you’re short on time, store-bought fresh tortellini can be used, though nothing compares to the texture and flavor of homemade pasta.
Tortellini panna e prosciutto is a true comfort food, perfect for special occasions or a cozy family dinner. Whether you’re making it from scratch or using store-bought pasta, the creamy ham sauce elevates this dish to new heights of flavor. Enjoy!
