Tortellini filled with cured ham in a creamy sauce of cream, sautéed mushrooms and diced cooked ham. A quick and flavorful dish, perfect for a comforting lunch or dinner.
Bring plenty of salted water to a boil and cook the tortellini following the times indicated on the package (usually 3-5 minutes).
Meanwhile, in a pan heat a drizzle of extra virgin olive oil and add the sautéed mushrooms.
Add the diced cooked ham to the pan and sauté for 2-3 minutes.
Pour the cream into the pan with mushrooms and ham, stir and let it slightly thicken over low heat. Season with black pepper to taste.
Drain the tortellini and add them directly to the pan with the sauce. Gently mix so they are evenly coated.
Serve immediately, optionally finishing with an extra grind of pepper and a drizzle of raw olive oil.
Pot
Frying pan
Colander
Wine pairing
Store in the refrigerator in an airtight container for 1-2 days. Reheat gently before consuming.
To speed things up you can use pre-sautéed mushrooms. Serve immediately to preserve the creaminess of the sauce.
Italia, Emilia Romagna
| Energy (kcal) | 202.4 |
| Carbohydrates (g) | 1.34 |
| of which Sugars (g) | 1.15 |
| Fat (g) | 14.92 |
| of which Saturates (g) | 5.97 |
| Protein (g) | 15.63 |
| Fiber (g) | 0.34 |
| Sale (g) | 1.17 |
