Tortellini stuffed with raw ham with a creamy sauce of cream, sautéed mushrooms, and diced cooked ham. A quick and flavorful dish, perfect for a comforting lunch or dinner.
Bring a large pot of salted water to a boil and cook the tortellini according to the times indicated on the package (usually 3-5 minutes).
Meanwhile, heat a drizzle of extra virgin olive oil in a pan and add the sautéed mushrooms.
Add the diced cooked ham to the pan and sauté for 2-3 minutes.
Pour the cream into the pan with mushrooms and ham, stir, and let it thicken slightly over low heat. Adjust with black pepper to taste.
Drain the tortellini and add them directly to the pan with the sauce. Gently mix so they are evenly coated.
Serve immediately, optionally finishing with an extra sprinkle of pepper and a drizzle of raw oil.
Pot
Pan
Colander
Pairing wine
Keep in the refrigerator in an airtight container for 1-2 days. Reheat gently before consuming.
To speed up, you can use ready-made sautéed mushrooms. Serve immediately to maintain the creaminess of the cream.
Italy, Emilia Romagna
| Energy (kcal) | 202.4 |
| Carbohydrates (g) | 1.34 |
| of which Sugars (g) | 1.15 |
| Fat (g) | 14.92 |
| of which Saturates (g) | 5.97 |
| Protein (g) | 15.63 |
| Fiber (g) | 0.34 |
| Sale (g) | 1.17 |
