Creamy tortellini with ham and peas.
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
776 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Mediterranean, Italian
Creamy tortellini with ham and peas.
Description
The recipe starts by sautéing finely chopped onion in olive oil until soft, then adding peas and cooking together to release their sweetness. Broth is added to simmer the peas before introducing cooked ham cubes, seasoning with salt and freshly ground pepper. Cream is poured in and gently simmered until the sauce thickens, creating a smooth, creamy texture.
Meanwhile, the tortellini is cooked separately in simmering broth until it rises to the surface, indicating doneness. The cooked pasta is then transferred to the cream sauce and mixed thoroughly to combine flavors and textures. Freshly grated Parmigiano or Grana cheese can be sprinkled on the finished dish for extra savory depth.
This dish can be served as a rich lunch or dinner and works well with fresh salad or crusty bread. It embraces the flavors of a creamy sauce balanced by ham’s savoriness and sweet peas. Variations include using different stuffed pasta or substituting ham with other meats or vegetables according to preference.
To make vegetarian, omit ham and use vegetarian Parmesan. The recipe suggests alternatives for the meat component and different pasta shapes to adapt the dish. Leftovers can be reheated gently to preserve texture.
Ingredients
- 1.1 pounds tortellini I use spinach and ricotta tortellini, fresh
- 7 ounces ham cut into cubes, cooked
- 7 ounces pea fresh, frozen or canned. I used frozen.
- 1 onion peeled and finely chopped, or shallot
- 2 pints vegetable broth you can also use water to cook the pasta, or beef or chicken broth
- 2 ounces Parmigiano Cheese freshly grated (optional, or Grana cheese
- salt to taste
- black pepper to taste, freshly ground
- 1 tablespoon olive oil
- 7 Fluid ounces fresh cream
Instructions
- Once you have gathered your ingredients just cut the ham into small cubes and peel and finely chop the onion.
- Sauté the onion in olive oil until it starts to soften. Then add the peas and cook them with the onion for a couple of minutes.
- Next add 2-3 ladles of broth and let the peas simmer for around 10 minutes. Then, add the cubed ham and continue cooking for a minute or two. Add salt and pepper to taste.
- Now, pour in the cream and let it simmer on a low heat for about 5-10 minutes or until the liquid has thickened.
- While the ham, peas and cream are cooking bring the broth to a simmer and add the tortellini. When the pasta rises to the surface remove it with a slotted spoon and add it to the sauce.
- Mix the tortellini well with the ham, peas and cream. Serve with grated Parmigiano if required.
Notes
- To make vegetarian, skip the ham and use vegetarian Parmesan if desired.
- You can replace ham with prosciutto, pancetta, bacon, or sautéed vegetables like mushrooms.
- Various stuffed pastas such as cappelletti, anolini, or ravioli work well; sauce also suits other pasta shapes like penne, farfalle, or spaghetti.
- Leftovers reheat well with gentle warming to maintain sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 66g | 22% |
| Protein | 38g | 76% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 1359mg | 57% |
| Potassium | 363mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 1252IU | 25% |
| Vitamin C | 34mg | 38% |
| Calcium | 400mg | 40% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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