Quick, creamy tortellini alla panna

Step 1/3

• 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

• 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

• 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!