5 from 26 votes
Creamy tortellini with ham and peas.
This Creamy Tortellini with Ham and Peas is a comforting pasta dish combining fresh spinach and ricotta tortellini with tender cubes of cooked ham and peas in a gentle cream sauce. Onion sautéed in olive oil adds a mild savory base. The sauce simmers with broth and cream to a luscious thickness, coating the pasta for a rich, satisfying meal with subtle savory and sweet pea flavors.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
Calories:
776 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Mediterranean, Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 776
% 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.