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Name: Tortellini Alla Panna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 c Of cream (heavy or light)

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INGREDIENTS

1 c Of cream (heavy or light)

Servings

INSTRUCTIONS

Tortellini alla panna Tortellini alla panna is a basic of Northern and Central Italian cuisine. Tortellini (usually with a cured ham filling, but spinach or other fillings can go well too. Just dont use those dry tortellini packets you find on the shelf; choose fresh tortellini, or those you find in the refrigerated section of the store) Grated parmesan (enough to make cream thick) Salt Ham, cubed Butter or Margarine While you cook the tortellini, mix cream, Parmesan, and salt. Set aside. When they are almost cooked, melt a little butter or margarine in a small pan and saute the cubed ham until slighly red, stirring to keep it from sticking. When tortellini are ready, drain, and mix with cream mixture. Pour the contents of the ham pan over the tortellini, and mix. If desired, add some pepper. NOTES: 1. Add some salt to the water you use to cook the tortellini in. 2. Freshly grated Parmesan would be preferred. 3. Some people like to add some cooked green peas 4. The ratio of cream mixture, ham, and tortellini is up to the cook: some like lots of sauce, some just a little... This recipe is used also for tortelloni and ravioli...

NOTES

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Tortellini Alla Panna

1 c Of cream (heavy or light)

Tortellini alla panna    Tortellini alla panna is a basic of Northern and Central Italian cuisine.    Tortellini (usually with a cured ham filling, but spinach or other fillings  can go well too. Just dont use those dry tortellini packets you find on  the shelf; choose fresh tortellini, or those you find in the refrigerated  section of the store)    Grated parmesan (enough to make cream thick) Salt Ham, cubed Butter or  Margarine    While you cook the tortellini, mix cream, Parmesan, and salt. Set aside.  When they are almost cooked, melt a little butter or margarine in a small  pan and saute the cubed ham until slighly red, stirring to keep it from  sticking. When tortellini are ready, drain, and mix with cream mixture.  Pour the contents of the ham pan over the tortellini, and mix. If desired,  add some pepper.    NOTES: 1. Add some salt to the water you use to cook the tortellini in. 2.  Freshly grated Parmesan would be preferred. 3. Some people like to add some  cooked green peas 4. The ratio of cream mixture, ham, and tortellini is up  to the cook: some like lots of sauce, some just a little...    This recipe is used also for tortelloni and ravioli...

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.