Tortellini Panna Prosciutto Piselli

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Tortellini Panna Prosciutto Piselli

Tortellini Panna Prosciutto Piselli

Ingredients – Serves 4

Method

First of all, boil the water for the tortellini in a large pot. Finely peel the onion, and fry it in a pan with a drizzle of extra virgin olive oil, until it begins to brown.

Add the peas to the pan with the onion and cook until softened. If needed, add a bit of hot water to the pan in order to fasten the cooking.

Cut the slice of ham into cubes and sauté in the peas pan, season with salt and then turn off the heat.

Salt the boiling water and cook the tortellini; they will be ready as soon as they come to the surface: this fresh pasta will be particularly quick, keep an eye on them.

Keep half a glass of cooking water from the tortellini aside.

Drain the tortellini “al dente” and pour them into the pan with the sauce, toss them, adding, if necessary, a bit of the water you have kept aside.

Finally, add the cooking cream and stir further for a couple of minutes.

Turn off the heat and stir in a generous amount of grated Parmesan cheese.

Serve the tortellini with this delicious condiment adding a pinch of freshly grated pepper to taste.

Wine to pair with this dish: Le Vignole, Colle Picchioni

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