Tortellini with prosciutto cream sauce recipe

Tortellini with prosciutto cream sauce recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Tortellini

Children love this Italian pasta dish!! Prosciutto melting in fresh cream on top of soft tortellini is a delicious and complete meal. You can use one thick slice of prosciutto or several thin slices...just make sure it's fresh!

7 people made this

IngredientsServes: 3

  • 1 packet meat-filled tortellini
  • 25g butter
  • 100g prosciutto, sliced into strips
  • 200ml double cream
  • salt and freshly ground black pepper to taste
  • 1 pinch nutmeg
  • 3 tablespoons grated Parmesan cheese

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Bring a large pot of lightly salted water to the boil. Add tortellini and cook for 8 minutes.
  2. In a frying pan, melt the butter. Add the prosciutto, then the cream. Season with salt and pepper and stir gently.
  3. When tortellini are ready, drain and add them to the sauce in the frying pan. Add the nutmeg. Sprinkle with Parmesan cheese. Serve.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (1)

This was excellent! I must say though that I used chicken and prosciutto stuffed ravioli and they added a lot to the flavor. Easy dinner - delicious and company worthy too.-17 Sep 2012

Already in the 17 th century chronicles of Bologna you can find it written that tortellini should only be eaten in broth. And that’s how traditionalists feel. They say tortellini with cream are an unbecoming modern invention, but they are only partially right.

Worldwide, tortellini are very much appreciated with pesto, tomato sauce or Bolognese ragù. In Italy, however, there are cases when they’re still seasoned with cream. A legacy of the invasion of prosciutto, peas and vodka that characterized the 1980s? No. More than anything else it’s a variation of a dish with its own history and gastronomic dignity.

Tortellino with milk cream is a very refined dish that is nothing more than the meeting, which took place almost by accident, of the raw cream skimmed from freshly heated milk and the pasta of holidays – tortellini. The histories of Emilian cheese-maker families have shown that part of the payment for those working at the dairy farm was in milk products like cheese, butter, ricotta and cream. The idea of coating the classic holiday dish with a layer of precious cream arose in these homes, perhaps by chance or perhaps not.

According to Dotta Confraternita del Tortellino (Scholarly Fellowship of the Tortellino), tortellini with cream can also boast an inventor, the cook Cesarina who used cream skimmed from fresh milk. The Fellowship warns that industrial creams “mortify tortellini under a white blanket, causing them to lose the exaltation that only pure broth can bestow to the filling.” The original recipe of tortellini with cream has been lost over time, even though it has fortunately survived in some isolated contexts, like at Osteria del Mirasole in San Giovanni in Persiceto, where it remains on the menu. Among the symbolic recipes of the Osteria, the Tortellini with milk cream and Parmigiano Reggiano aged 30 months are worth the visit. They’re tiny, and to be eaten with a spoon to savor the white, sweet and velvety cream with a slight tang in each bite.

Chef Franco Cimini has managed Antica Osteria del Mirasole in the heart of Emilia between Bologna and Modena for over 20 years. He has never yielded to the temptation of more creative cuisine and remains an undisputed lover of the ancient recipes of rural tradition. This tradition continues to inspire him as he seeks the highest quality ingredients for recipes from the past that can only be maintained and valued with the skill of a cook.

To prepare the classic tortellini at home, here is the recipe for the filling from Franco Cimini, and that of the pasta dough, filed in 1974.

Olive Garden Parmesan Crusted Prosciutto Tortellini Copycat

I have the perfect Valentines Dish for you to make today!

It’s Olive Garden’s Parmesan Crusted Prosciutto Tortellini. This was a request by one of my Facebook Foodie Friends.

Terri wanted me to recreate this dish so she could make it at home.

Why go out to eat when you can make this dish at home in less time then it will take you to get into a restaurant tonight?

This dish is really simple, all you need to do is purchase some good cheese filled tortellini, prosciutto, and YES, pancetta, why both you ask?

Because I think it gives the dish more flavor!

Fry up the pancetta, and prosciutto until crispy, remove from pan, reserve the grease.

The pan greases holds the key to extra flavor people.

Add about 1 small chopped onion to the pan greases, cook for about 5 minutes, add some garlic, heavy cream, lots of parmigiano reggiano cheese, and a little sharp cheese for an extra bite of flavor and color.

While the sauce simmers and the pasta boils, create the crispy topping by adding butter, olive oil, panko and fresh chopped parsley to a pan over medium heat.

Stir constantly until the mixture starts to brown, remove from heat and continue to stir as pan cools.

Don’t forget, cook pasta 2 minutes less then stated on the package, add to the cream sauce and mix carefully, allow it to cook about 3 minutes in the sauce.

Mix more fresh parsley, and stir well.

I like to reserve a little extra prosciutto and pancetta to top the dish before serving.

The key to this dish is great cheese, and fresh parsley, and all that pancetta and prosciutto doesn’t hurt it at all!

The final copycat results are: This copycat recipe is by far the best copycat recipe I’ve ever created!

And yes, I know I say this about everything I cook!

It’s something about these little hot pockets of joy!

Every bite burst in your mouth, you taste the hot cheese, the crispy pancetta, then the prosciutto hits your mouth, it’s like better than receiving diamonds on Valentines Day!

O.K. that was a reach, it’s almost as good as receiving diamonds today, almost…not quite, but it’s a close second!

Enough of all the talking and picture taking, btw, I took a lot of pictures because I needed you to see the foodie love happening people!

I need to eat and you need to go shopping to make this dish for your special someone tonight!

Olive Garden Parmesan Crusted Prosciutto Tortellini Copycat

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

1 lb tortellini, fresh
2 cups heavy cream
1 cup panko bread crumbs
1 cup parmigiano reggiano, grated
1/2 cup sharp cheese, grated
1/2 lb prosciutto, diced
1/2 cup pancetta, diced
1/2 cup red onion, diced
2 cloves garlic, minced
2 tablespoons parsley, minced
1 teaspoon black pepper
1 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano, dried, crushed
pinch of red pepper flakes
extra virgin olive oil
butter, unsalted

Bring a large pot of salted water to boil. Mix seasoning blend and set aside.

In a skillet add about 1 tablespoon of olive oil over medium heat, add pancetta and cook for about 5 minutes, add prosciutto and cook 3 minutes more or until crispy.

Remove from heat and set aside.

Add 1 tablespoon of butter to pan greases and more olive oil if needed, add onion to pan and cook for about 5 minutes, season with 1 teaspoon of seasoning blend, add garlic and cook 1 minute more.

Add heavy cream to pan, bring mixture to boil, reduce heat, season with remaining seasonings and allow to simmer for about 10 minutes.

Boil pasta, cooking 2 minutes less than stated on package directions. Remove from water, drain and coat in a little olive oil and set aside.

Add cheeses to cream sauce and whisk well. Toss pasta into sauce and cook about 3 minutes more.

Add prosciutto and pancetta back to sauce with fresh parsley, mix well.

To serve add about 1 tablespoon of butter and olive oil to a skillet over medium heat, add panko and parsley, cook for about 5 minutes, until panko begins to brown, remove from heat, and stir to cool down.

Place pasta on a plate and top with crispy topping. Don’t forget the bread sticks!

Recipe Summary

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 1/2 cups canned crushed tomatoes (from one 28-ounce can)
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 cup heavy cream
  • 1 pound cheese tortellini
  • 1/4 pound ham, cut into 1/4-inch dice
  • 3/4 cup frozen petite peas, defrosted

In a large stainless-steel frying pan, melt the butter over moderately low heat. Add the onion cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomatoes with their juice, the salt, and the pepper. Simmer for 10 minutes. Add the cream and cook for 1 minute longer.

Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh, 12 minutes for frozen. Drain the pasta and add it to the pan with the sauce. Stir in the ham and peas and cook until warmed through, about 2 minutes.

Tortellini with prosciutto cream sauce recipe - Recipes

If you are looking for something quick, easy and tasty then this recipe is for you. It comes from the April 2010 issue of Food Network Magazine and it is one of a few recipes I really want to try from this issue. The recipe states that it will take 25 minutes to cook but it really doesn't take any longer than it takes to boil a pot of water.

I don't know about you but one package of tortellini is never enough for me and Steve. One bag is less than a pound but aside from that Steve and I have big appetites and I like a little leftover for lunch. I used two bags of frozen toretellini. Steve had two bowls, I had one and there is just about a lunch portion left. Since I added more pasta I thought I should increase the other ingredients slightly. I added one more clove of garlic, a little extra tomato paste, a little more pasta water and about an extra half cup of peas. I didn't have any cream but I used a little whole milk and it worked just fine for me.

Tortellini with Peas and Prosciutto

As seen in Food Network Magazine
April, 2010

Serves 4 (teeny tiny people)


Kosher salt
1 pound meat-filled tortellini
2 tbsp. extra virgin olive oil
4 ounces prosciutto or pancetta, finely chopped
3 cloves garlic, thinly sliced
1 tbsp tomato paste
1/4 cup heavy cream
1 cup frozen peas, thawed
2 tbsp chopped fresh parsley
1/2 cup grated parmesan cheese

1. Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs.

2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrent, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes.

3. About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.

Tortellini Prosciutto Pasta Salad

Amp up your pasta salad with this flavorful Tortellini and Prosciutto Pasta Salad. Cheese tortellini, prosciutto, fresh mozzarella in an herbed cream sauce makes for the ultimate side dish for your guests!

Taste the flavors of smokey-salty notes from the prosciutto, the crunch from fresh cherry tomatoes and snow peas, coated with a creamy, herb-lemon sauce. This can serve as a main dish as well for a light lunch or afternoon snack.

Jump to Recipe

Some of my favorite flavors include salty, creamy and citrus. The stars of this dish are the cheese tortellini and the prosciutto. Here are few items I&rsquod like to share for you to maximize flavor!

Tips for the best pasta salad:

  • Boil pasta first and set aside to cool. Work with room temperature pasta and not hot pasta.
  • Do not overcook pasta. My suggestion would be to slightly undercook for enjoyable texture.
  • Make dressing next and set aside. The longer it marinates, the flavors truly become pronounced.
  • If you&rsquore not serving this pasta salad immediately, keep dressing and pasta salad separate.
  • Substitutes if you can&rsquot find prosciutto pancetta, bacon bits, pepperoni or salami.
  • If using frozen peas, allow them to thaw about 10-15 minutes.
  • Adjust seasonings to your liking.
  • For a leaner creamy sauce, omit the mayonnaise and substitute with greek yogurt!

Want to connect? If you&rsquod like to get to know me from more of a behind-the-scenes feel, meet me over on Instagram. I love chatting and connecting! I have several sides and appetizer ideas that you can add to this spread as well, check these out if you&rsquore looking for more inspiration!

Let&rsquos get back to this tasty pasta salad. Here&rsquos how quickly it comes together, with little prep!

First, follow instructions on your tortellini package and fill a pot with water adding liberal salt and one tsp of oil.

Next, set your stove on medium to high heat until your water begins to boil.

Lastly, cook pasta until al dente and set aside until further use.

Next, prep additional ingredients! Slice cherry tomatoes in half and set aside. With the tip of your knife, slice prosciutto into long ribbons and roll slices like a small burrito to look like mini rose buds.

Now we will prepare quick creamy, lemon-herb dressing. In a small bowl, combine three tablespoons of mayonnaise or greek yogurt and add one tablespoon of dry ranch seasoning and one to two tablespoons of fresh lemon juice. Lastly, whisk pasta dressing until thoroughly combined and set aside until assembly.

Time to assemble!

In a medium sized bowl. Add cooked cheese tortellini, cherry tomatoes, half of the sliced prosciutto, mozzarella and snow peas.

Secondly, add the dressing and combine all ingredients until creamy and smooth adding salt and pepper to taste.

Lastly, top pasta salad with additional prosciutto &ldquorose buds&rdquo and any leftover toppings. This is for garnish purposes so make it pretty!

Basil Pesto Cream with Tortellini

If you’re wondering what to do with all that pesto we made earlier this week, wonder no more!

Last summer I attended a convention with my husband in Clearwater Florida. At one of the banquet dinners they served a wide variety of foods with one table filled with pasta dishes. I fell in love with the pesto cream sauce ladled over tortellini which is saying a lot because I hardly ever “like” banquet food. They had food tables positioned in the four corners of the convention hall and almost 500 people lined up to fill their plates with the huge variety. I skipped most of the food tables but did go back for seconds on the tortellini.

I’ve thought about that dish several times over the past year and finally had to make it for myself.

There is something about this recipe that I love and can’t wait to make again. Maybe it’s the fresh, bold flavor of the pesto, or the salty grated Parmesan cheese that lures me in – but whatever it is, I’m smitten. I threw in the broccoli to make this a complete meal and am thrilled with the results. I don’t mind telling you that my version is way better than the banquet recipe!

The sauce could not be more simple to make.

Half-n-half, cream or milk is combined with pesto and simmered for a few minutes until thickened. Grated Parmesan is added to the sauce along with fresh ground black pepper. Toss in the cooked tortellini and fresh steamed broccoli and dinner is ready. If you made the pesto ahead of time, you can probably put dinner on the table in under 15 minutes!

This would be a great dish to serve a crowd, like a banquet with 500 convention attendees. The cheesy tortellini holds up well in the sauce and soaks up the amazing pesto flavor without falling apart. Can you tell I like this dish? My husband and I shared this bowl and had plenty of leftovers that I devoured the next day – and it was still good!

Recipe Summary

  • 2 tablespoons butter
  • ½ pound cooked ham, cut into 1/2 inch pieces
  • 4 cups half-and-half
  • 1 cup grated Parmesan cheese
  • ¼ cup chopped onion
  • 1 ½ cups frozen green peas
  • 9 ounces fresh cheese-filled tortellini

Melt the butter in a large skillet over medium heat. Stir in the onion and ham and saute for 5 minutes, or until onion is translucent.

Pour in the half-and-half and the cheese, stirring frequently, until the sauce starts to thicken and bubble. Season with salt and pepper to taste and set aside.

Fill a large pot with water and bring to a boil. Add the tortellini and cook to desired doneness, or according to package directions. Add the peas to the boiling tortellini in the final minute of cooking. Drain all from the water and toss with the ham and sauce mixture.

Tortellini with Peas and Prosciutto

Famous as a post-opera dinner, tender fresh peas in the pod are tossed with cheese tortellini in a fragrant cream sauce and garnished with crisp prosciutto.


**Kosher salt, to taste
12 oz. fresh peas in the pod
2 lb. fresh cheese-filled tortellini
6 oz. prosciutto, torn into small pieces
¼ cup olive oil
6 cloves garlic, finely chopped
¼ cup tomato paste
¼ cup heavy cream
½ cup finely grated parmesan, plus more for serving
2 tbsp. thinly sliced parsley
Freshly ground black pepper, to taste


1. Bring a large pot of salted water to a boil. Add peas in pod and cook until crisp-tender and bright green, about 2 minutes. Using a slotted spoon, transfer to a bowl of ice water and let sit for 1 minute. Drain and dry with paper towels cut diagonally into ½” slices and set aside. Add tortellini to boiling water in pot and cook until al dente and filling is cooked through, about 3 minutes drain pasta, reserving about 2 cups pasta water.

2. Heat oil in a 12″ skillet over medium-high heat working in batches, add prosciutto, and cook, turning once, until crisp, about 3 minutes. Using a slotted spoon, transfer prosciutto to paper towels to drain, and when cool, break apart into 1″ pieces set prosciutto aside and pour off and discard half the oil. Add garlic to skillet, and cook until fragrant, about 2 minutes. Add tomato paste, and cook until lightly caramelized, about 2 minutes. Add about 1½ cups pasta water, and bring to a boil cook until reduced slightly, about 6 minutes. Add cream and cook until thickened, about 8 minutes more. Add peas and tortellini, and cook until warmed through and sauce coats pasta, about 3 minutes. Stir in parmesan, half the parsley, and season with pepper transfer to a serving bowl, and garnish with reserved prosciutto, remaining parsley, and more parmesan, if you like.

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Easy and adaptable a good weekday dinner. Started with less broth, added more cornstarch as per the reviews. Am wondering if I should add some white wine next time? IN addition to the asparagus, added some baby spinach leaves, roughly chopped, a few sauteed mushrooms, a very small amount of leftover roast chicken. This is tortellini in a cream sauce. anything you want to add, anything you find in your fridge, goes.

Very, very good. I just don't see how it an be prepared in 20 minutes, however. It took quite a bit longer to boil down the broth on the electric stove of our rented vacation condo, but it was well worth it in the end. The flavours are wonderful and there is a lot of sauce. I found unsalted chicken broth and I would recommend using this. Will definitely make it again.

Love this recipe. It's extremely easy to make, and the flavor that comes out is amazing. Not complex, but really good. This is something I could make every week and never get tired of.

Use less thyme and less broth (or more cornstarch) and then throw in some sauteed pancetta? Sinfully delish!

Was looking for something to make for weekday dinner with what I had on hand. Perfect! I substituted broccoli, just blanched it very briefly and shocked in cold water before adding. Served with chicken. Even the kid who hates broccoli had seconds, and my picky son ate leftovers for breakfast this morning. winner!

This was fairly easy and flavorful. I reduced the sauce just a little more than called for, it wasn't soupy at all. My husband was pleased and he usually hates pasta dishes.

Wholeheartedly agree with reducing the chicken broth to about 3 cups, better with a thicker sauce. Tried this with 3 slices of thinly cubed bacon for added crunch. mmmm. Adding the bacon fat also adds a dimension to this dish that makes it more sophisticated. Will take the suggestion below and try proscuitto as well next time.

The flavors here were delicious and the dish was relatively easy to put together. I wish I had read the other reviews a little closer and made the sauce thicker. this was more of a tortellini chowder, than tortellini in cream sauce. I will definitely make again, but will thicken the sauce so it's less soupy.

This is a very good recipe. I used 4 cups stock and reduced it to 1 cup. I did thicken the sauce a bit more than was called for. I also added prosciutto with the asparagus. It's one I'll definitely make again and again.

Quick, easy and so tasty! Followed the advice of other reviewers and used between 2-3 cups of broth. Substituted veggie broth for chicken broth and dried thyme for fresh. This recipe will definitely go into rotation for weeknights.

Easy and delicious. Used tarragon instead of thyme.

The sauce is wonderful in this dish. I halved the recipe (more than enough for 2)and used condensed chicken broth & extra garlic which gave the dish a lot of flavor. Definitely will make again and again!

I only used 3 cups of broth. This recipe was a keeper with the kids, very easy and a great taste.

I think 4 cups broth is a little too much- I expected the sauce to be more like Alfredo, and it was more like a soup base. I plan on cooking 2 cups of broth next time. Great taste, fast recipe!

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