Tortellini alla Panna with Ham and Cheese

When my family ordered Italian food, I hardly needed to look at the menu: tortellini alla panna was my choice. Filled pasta with ham and a creamy sauce is still one of my favourite orders. At home, I make my own version with Parmesan, an egg yolk and a little spreadable cheese.

What does alla panna mean?

Alla panna means a preparation with cream. For this version I use Cremefine light cooking cream with 7% fat, Parmesan, an egg yolk and a little light spreadable processed cheese. It is my own variation, rather than a claim to an original Italian recipe.

Fresh tortellini and cooked ham

Use fresh meat-filled tortellini from the chilled section and cook them according to the packet. Briefly fry the ham in butter without browning it heavily; this is a mild, creamy sauce.

A smooth sauce without scrambled eggs

Melt the spreadable cheese with a little pasta water first. Add the egg yolk, Parmesan and cooking cream mixture only after taking the pan off the heat. Toss with the residual warmth, adding small splashes of pasta water as needed. Do not bring the finished sauce back to the boil.

Kitchen tip

Finely grated Parmesan blends into the sauce more easily. Keep the reserved pasta water beside the pan so you can add a small splash if the sauce becomes too thick.

Easy recipe

Tortellini alla Panna with Ham and Cheese

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Tortellini alla panna with ham, Parmesan and a little spreadable cheese. A creamy version using fresh meat-filled tortellini and light cooking cream.

Prep time

5 min

Cook time

15 min

Yield

2 servings

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Ingredients

− 2 +

• 250 gfresh meat-filled tortellini, from the chilled section
• 60 gcooked ham
• 10 gbutter
• 1egg yolk
• 50 mllight cooking cream, Cremefine with 7% fat
• 100 mlreserved pasta water, add as needed
• 15 glight spreadable processed cheese
• 30 gParmesan
• salt, pepper, nutmeg

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Instructions

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1. Cut the ham into small pieces and finely grate the Parmesan. Mix the egg yolk, cooking cream and Parmesan in a bowl.
2. Cook the fresh meat-filled tortellini in salted water according to the packet. Reserve about 100 ml cooking water before draining.
3. Meanwhile, melt the butter in a deep frying pan and briefly fry the ham. Add about 30 ml reserved pasta water and the spreadable cheese. Stir gently over low heat until the cheese melts.
4. Take the pan off the heat and add the tortellini. Fold in the egg yolk and cream mixture. Add a little more pasta water at a time until the sauce coats the pasta smoothly. Do not bring back to the boil.
5. Season with pepper, nutmeg and a little salt if needed. Divide between two plates and serve immediately.

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Nutrition per serving

Calories

481 kcal

Protein

25.3 g

Carbohydrates

41.9 g

Sugar

4.1 g

Fat

22.9 g

Saturated fat

10.1 g

Fibre

0.4 g

Salt

2.8 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace