Tortellini with cream and ham (panna and prosciutto in Italian) is one of the most cooked dish in Italy, especially because now you can buy the tortellini ready to boil, that makes this recipe very fast. Anyway, we included in the recipe also how to prepare your tortellini at home. It will be your choose if test yourself in this preparation or buy the ready ones.
In any case, the best tortellini you can choose, or make for this recipe are the beef ones. The condiments are quick to prepare, and you can start just few minutes before to boil the tortellini.
| Prep Time | 40 minutes |
| Cook Time | 10 minutes |
| Passive Time | 2 hours |
| Servings |
people
|
Ingredients
for the stuffing
- 80 g beef minced
- ¼ Onion
- 1 sprinkle Black pepper
- 1 pinch salt
- 3 tbsp olive oil extra virgin
for seasoning
- 200 g ham
- 120 g Double cream
- 20 g Butter
- ¼ Onion
- 1 pinch parsley chopped
- 1 sprinkle Black pepper
- 1 pinch salt
Ingredients
for the stuffing
for seasoning
|
|
Instructions
- Start the recipe starting with the dough for tortellini. In a planetary, begin to sift the flour (1), so that it does not clump, salt it (2) lightly. Make a hole in the middle. Then open the eggs, putting them in a small bowl (3) so you can check the absence of any piece of shell.
- Now beat the eggs (4) until all is well red, and pour them into the hole (5) that you had previously done. Then start mixing the ingredients with your hands (6) to start forming a draft of dough.
- Now start making the actual dough. Put what you have obtained on a floured board (7) and with sufficient energy knead it (8) for a quarter of an hour, with your hands, turning it over and over again. Once you have obtained your dough of a uniform yellow, put it in the planetary, which you will have previously floured, and cover it with a cloth (9). Leave aside for about half an hour.
- After the dough rests, start to prepare the filling. Peel and finely chop the onion (10), then pour five tablespoons of extra virgin olive oil (11) into a large, non-stick pan. Heat over medium flame and then add the onion (12) to brown.
- Then add the minced meat (13) and cook for about ten minutes, adding salt and pepper (14). Once cooked, turn off the heat and place it in a small bowl (15) to cool.
- Take back the dough and cut it into several parts, sprinkle with flour and flatten it lightly with a rolling pin (16). Then pass them into the pasta roller machine several times (17) to obtain thin sheets of dough (18) of about two millimeters thick.
- Take a puff, flour the countertop again and place it over. Then with the cutter wheel for pasta, cut the puff pastries (19) to have some rectangle and then many squares (20). Then with a teaspoon take a small portion of meat and place it in the center of the square (21).
- Take one corner and fold on the opposite corner (22). Then fold again to have a strip over the two sides (23). Take the two edge and fold them as to give shape to the tortellino (24). Repeat the operation with the rest of the filling until the puff pastries are finished.
- Now prepare the sauté. Peel the onion (25) and chop it (26). Leave aside (27) on a saucer.
- Place the ham on the cutting board (28) and cut it into strips (29). Leave aside on a saucer (30) separately.
- Put the butter in a pan to melt (31). Once done add the onion (32), let it brown and then add the ham (33).
- Mix well (34) and add the cream (35) to mix again (36) with the flame to a minimum.
- Meanwhile put the tortellini in the salted boiling water (37) and cook them (38) for five minutes. Drain them and put in the pan (39) with the cream.
- Mix gently (40) and sprinkle with freshly ground black pepper (41). Sprinkle with chopped parsley (42) and mix the last time before to serve hot on the table.
Recipe Notes
