1poundtortellinicheese, or chicken, or your favorite - fresh is best
4ounceshamcut in bite sized pieces
2 tablespoons butter
1cupheavy cream
½cupParmesangrated
6basil leaves
Instructions
Bring a large pot of salted water to boil.
Add tortellini and stir gently. Turn down to a simmer. Cook according to directions on the package.
While the tortellini is cooking get the cream sauce started.
Place a heavy pan over medium heat and add butter to melt.
Stir in ham and saute for a minute or two - don't let butter begin to brown.
Add heavy cream and whisk it into the ham and butter mixture.
Once the first bubbles appear reduce the heat.
Whisk in the Parmesan until creamy.
Cook for a minute or so until the sauce has slightly reduced and thickened a bit.
Turn off the heat.
Drain the tortellini, reserving about a cup of the water they were cooked in.
Add the tortellini to the pan with the sauce.
Stir until coated with sauce.
If tortellini seem to dry out a little you can add a tablespoons or two of the pasta water - make sure it's warm but not still boiling.
Give everything another good toss in the pan.
Serve immediately with the nutmeg, basil, and fresh ground pepper.
Notes
Storage:Store leftover tortellini pasta alla panna in an airtight container or covered with plastic wrap in the fridge for up to 3-4 days.The easiest way to reheat your pasta is in the microwave. Just add a splash of cream or milk, and microwave it for intervals of 30 seconds, stirring in between.Or, warm your tortellini pasta on the stovetop with cream or milk over medium heat, stirring until warm.This does not freeze wellTips:
This tortellini alla Panna recipe comes together super quick So, prep all of the ingredients before turning on the stove!
Save a bit of your pasta water! It can be used to freshen up the dish if it gets a bit dry.
Use good tortellini. Homemade pasta tastes best. Or, if you're buying it from the store, just make sure it's fresh!
Any type of fresh tortellini works well but you can use frozen, too.