Quick, creamy tortellini alla panna

Quick, creamy tortellini alla panna

Based on 125 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"This recipe has been updated to improve your cooking experience (February 2024). A rich and creamy upgrade for store-bought tortellini that is quick to whip up and tastes restaurant-grade. Go for mushroom, meat, or spinach and ricotta tortellini, or if you don't have any, you can also use your favorite pasta shape, like tagliatelle or penne. For an even more rich, umami flavor, you can use pancetta or prosciutto instead of ham ."
Difficulty
Easy 👌
Preparation
15 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
400 g
tortellini
200 g
cooked ham
150 g
Parmesan cheese
200 ml
vegetable broth
250 ml
cream
2
egg yolks
ground nutmeg
salt
pepper
vegetable oil (for frying)
parsley (for serving)

Utensils

knife, cutting board, grater, pot, frying pan (large), cooking spoon

Nutrition per serving

Cal1267
Fat101 g
Protein57 g
Carb35 g

  • Step 1/3

    Dice ham and finely grate Parmesan cheese. Bring a pot of water to boil over high heat. Season generously with salt and cook tortellini according to the package instructions.
    • 200 g cooked ham
    • 150 g Parmesan cheese
    • 400 g tortellini
    • salt
    • knife
    • cutting board
    • grater
    • pot

    Dice ham and finely grate Parmesan cheese. Bring a pot of water to boil over high heat. Season generously with salt and cook tortellini according to the package instructions.

  • Step 2/3

    In a large frying pan, add oil and diced ham. Fry briefly, then deglaze with vegetable stock and cream and let simmer for approx. 5 min.
    • 200 ml vegetable broth
    • 250 ml cream
    • vegetable oil (for frying)
    • frying pan (large)
    • cooking spoon

    In a large frying pan, add oil and diced ham. Fry briefly, then deglaze with vegetable stock and cream and let simmer for approx. 5 min.

  • Step 3/3

    Season the sauce with pepper and nutmeg. Add cooked tortellini to the sauce and let simmer for approx. 1 min. Remove the pan from the heat and stir in the Parmesan cheese and egg yolks. Return to stove and heat over low heat, until the tortellini are coated with creamy sauce. Be careful not to overheat, otherwise the egg yolks will start to curdle. Season to taste with salt and serve with finely chopped parsley.
    • 2 egg yolks
    • pepper
    • ground nutmeg
    • salt
    • parsley (for serving)

    Season the sauce with pepper and nutmeg. Add cooked tortellini to the sauce and let simmer for approx. 1 min. Remove the pan from the heat and stir in the Parmesan cheese and egg yolks. Return to stove and heat over low heat, until the tortellini are coated with creamy sauce. Be careful not to overheat, otherwise the egg yolks will start to curdle. Season to taste with salt and serve with finely chopped parsley.

  • Enjoy your meal!

    Quick, creamy tortellini alla panna
FAQ

Tortellini alla panna is an Italian dish with a rich and creamy sauce made of heavy cream, ham, parmesan cheese and egg yolks. It is THE upgrade for your store-bought tortellini, can be whipped up in no time and tastes restaurant-grade.

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