Tortellini Alla Panna

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   Tortellini alla panna is a basic of Northern and Central Italian cuisine.

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   Tortellini (usually with a cured ham filling, but spinach or other fillings can go well too.

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   Just don't use those dry tortellini packets you find on the shelf; choose fresh tortellini, or those you find in the refrigerated section of the store)

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   Grated parmesan (enough to make cream thick) Salt Ham, cubed Butter or Margarine While you cook the tortellini, mix cream, Parmesan, and salt.

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   Set aside.

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   When they are almost cooked, melt a little butter or margarine in a small pan and saute the cubed ham until slighly red, stirring to keep it from sticking.

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   When tortellini are ready, drain, and mix with cream mixture.

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   Pour the contents of the ham pan over the tortellini, and mix.

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   If desired, add some pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.