Tortellini with cream and ham sauce: a couple of words that light up hearts with hope, joy, and will to live.
Few recipes manage to bring peace back to the home like Bolognese tortellini, especially when seasoned with a delicious sauce of cream and ham.
If you are short of ideas and do not know what to prepare for dinner, here is the recipe for tortellini from Bologna. But I suggest you make them in industrial quantities, on a rainy afternoon, freeze them and keep them ready for the evenings when the need for comfort food it’s skyrocketing.
You will need just a few ingredients to make the magic happen: cream, ham, nutmeg and a pound of tortellini for each person.
Perhaps the gnocchi with ragù has the same soothing power, it is a nice competition between two hot dishes. You could even make war on these two jewels of Italian cuisine, but for now, let’s be satisfied with tortellini with cream and ham. Rossella O’Hara would say tomorrow is another recipe if she was a food blogger.
Ingredients for making tortellini with cream and ham sauce
For the stuffing
- 100 grams of pork loin
- 100 grams of Parma ham
- 100 grams of mortadella
- 150 grams of Parmigiano Reggiano
- 5 grams of nutmeg
- salt and pepper
- 10 grams of butter
- 400 grams of 00 flour
- 4 eggs
For the cream and ham sauce
* 1,5 liters of both
* 250 ml of fresh cream
* 150 grams of ham
* 40 grams of Parmigiano Reggiano cheese
* 8 leaves of marjoram
How to make tortellini with cream and ham sauce
Slowly cook the loin in the butter flavored with rosemary, salt, and pepper. Finely chop the loin, ham, mortadella and mix everything with Parmigiano Reggiano cheese and 1 egg. Add the nutmeg, stir and let it rest for at least 1 day.
How to make Tortellinis’ sfoglia
Put the flour on a pastry board, make a kind of little mountain, make a hole in the center and put all the eggs inside.
Work the flour with the eggs and roll out a thin sheet with a rolling pin.
Cut into squares of about 4 cm and fill with the filling.
Fold to obtain a triangular shape and close around the index finger with light pressure. A prodigious gesture that has been taught to us from an early age and that has been handed down from generation to generation.
Let them rest for a couple of hours before cooking.
Boil the broth and toss the tortellini which will have to maintain the right consistency. Don’t cook them too much, we want to make a light mantecatura with the crema sauce.
Cook tortellini al dente, 4 minutes and they are ready.
How to make the cream and ham sauce
Cut the ham into strips or small cubes and brown in 2 tablespoons of extra virgin olive oil. Be careful not to let it dry too much.
After 2 minutes, add the cream, season with a sprinkling of nutmeg and a few leaves of finely chopped marjoram. Cook the cream and ham sauce for 5 minutes.
When tortellini are cooked very very al dente, dip them into the cream, sprinkle with Parmigiano Reggiano, stir and cook like a risotto. A quick mantecatura is needed. Serve in large quantities and you will see that the smiles will bloom like flowers in spring!
What wine to combine with tortellini with cream and ham?
If you want to combine a cocktail, the Negroni is the ideal companion.