Tortellini panna e prosciutto is a classic and delicious Italian dish, perfect for a Sunday lunch with family.
This recipe shows you how to make tortellini with fresh cream and tender cubes of cooked ham. Add a sprinkle of Parmigiano Reggiano cheese, and they’ll be even more irresistible!
While tortellini in brodo is the traditional way to enjoy this pasta, tortellini can also be served in many other ways, like with Bolognese sauce or baked in a casserole.
Tortellini panna e prosciutto is a hearty and flavorful dish. It’s also quick and easy to make if you use ready-made tortellini. For an extra special touch, you can make the tortellini from scratch with your family. Making them by hand is a fun and rewarding experience that gives the dish an authentic and unique flavor.
To prepare this recipe, start with high-quality tortellini. Cook them al dente, then toss them in a pan with butter, cooked ham, and fresh cream. You can add a pinch of nutmeg and black pepper for extra flavor.
This dish is loved by everyone, including kids. Creamy, delicate, and full of flavor, tortellini panna e prosciutto is a true Italian comfort food you must try!
Ingredients
Prep Time: 10 Min | Cook Time: 10 Min | Servings: 4-6
- 400 g (14 oz) tortellini - Try Tortellini di Valeggio or make them at home with our recipe for Homemade Tortellini
- 250 g (~9 oz) cooked ham (prosciutto cotto) - Cut into cubes or use a whole piece
- 300 ml (10 oz) cooking cream – In Italy, we use "panna da cucina", a thicker cream than classic heavy cream
- 40 g (⅓ stick) unsalted butter
- nutmeg, to taste
- Grated Parmigiano Reggiano (optional), to taste
- salt, to taste
- Freshly ground black pepper, to taste
Instructions
BEFORE YOU START: For this recipe, you’ll need fresh tortellini. If you can’t find them, don’t worry! Check out our recipe How to Make Traditional Italian Tortellini From Scratch (linked above in the ingredients). Making tortellini at home is a fun and rewarding process. Plus, homemade tortellini can be stored in the freezer for 1–2 months. When you’re ready to cook them, simply drop the frozen tortellini directly into boiling salted water—there’s no need to defrost them beforehand.
Step 1) - Start by preparing the cooked ham. Cut it into thin strips, then slice those strips into small, even cubes. This will ensure the ham mixes well with the cream sauce and coats the tortellini evenly.
Bring a large pot of salted water to a boil. While waiting for the water to boil, prepare the sauce. Melt the butter in a large nonstick skillet over medium heat. Add the ham cubes and sauté them for a minute or two until they start to brown lightly.
Step 2) - Next, pour in the cream and stir gently. Season the sauce with a pinch of nutmeg, salt, and freshly ground black pepper to taste. Let the sauce simmer briefly.
Step 3) - Cook the tortellini in the boiling water until they are al dente (follow the cooking time on the package if using store-bought tortellini). Drain them well, then transfer the tortellini directly into the skillet with the sauce.
Step 4) - Turn off the heat and gently toss the tortellini in the cream and ham sauce until they are evenly coated.
Plate the tortellini immediately while they’re hot. If you like, sprinkle them with freshly grated Parmigiano Reggiano for an extra layer of flavor. Serve your tortellini panna e prosciutto right away and enjoy this creamy, comforting Italian dish with your family and friends!
YOU MUST ALSO TRY:
- How to Make Homemade Ravioli: Dough, Shapes and Filling
- Lasagna Bolognese
- Baked Pasta Roses with Ham and Cheese (Rosette al Forno)
Storage
Tortellini panna e prosciutto are best enjoyed fresh, right after being tossed in the hot and creamy sauce.
If you have leftovers, you can store them in the refrigerator for up to 1 day. Be sure to cover them with plastic wrap or place them in an airtight container to keep them fresh.
When reheated, the tortellini may lose some of their signature creaminess. To make the most of your leftovers, I recommend turning them into a baked dish. Place the tortellini in an oven-safe dish, add a few small knobs of butter, and sprinkle generously with grated Parmigiano Reggiano. Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until a golden crust forms on top. This way, the tortellini will be just as delicious in a slightly different style!
Tips
These tips allow you to adapt the recipe to your dietary needs and personal tastes while keeping it flavorful and authentic!
- Lactose-Free Option: If you’re lactose-intolerant, you can still enjoy this dish! Simply replace the butter and cream with plant-based alternatives like dairy-free butter and cream.
- Lower-Calorie Variation: For a lighter version, swap the butter with high-quality extra virgin olive oil. Instead of cream, use light cream or dilute cow’s ricotta with a little broth or hot water for a creamy yet lower-fat alternative.
- Nutmeg Substitution: Don’t have nutmeg or don’t enjoy its flavor? You can simply skip it—your tortellini will still taste delicious.
- Adjusting Pepper: Pepper is optional, especially if serving children. However, if you enjoy a bit of spice, freshly ground black pepper adds a wonderful contrast to the sweetness of the cream.
- Cooking in Broth for Extra Flavor: While salted water works well for cooking tortellini, using meat or vegetable broth instead can enhance their flavor and make the dish even tastier.
- Experiment with Different Cold Cuts: You can substitute prosciutto with other cold cuts. For example, smoked bacon adds a delightful smoky flavor
- Add Mushrooms and Peas for Richness: Include peas and mushrooms. Sauté them with olive oil and onion (or butter, if preferred), and add them to the pan with cream and ham for extra flavor and texture.
- Make It Vegetarian: To create a meatless version, use ricotta and spinach tortellini. Replace the prosciutto with peas, mushrooms, or simply toss the tortellini in cream and top generously with Parmigiano Reggiano.
Recipe Card
Tortellini Panna e Prosciutto (Ham and Cream)
Ingredients
- 400 g tortellini - 14 oz
- 250 g ham - ~9 oz, prosciutto cotto
- 300 ml cream - 10 oz, cooking cream – In Italy, we use "panna da cucina", a thicker cream than classic heavy cream
- 40 g unsalted butter - ⅓ stick
- nutmeg - to taste
- Parmigiano Reggiano - optional, to taste
- salt - to taste
- black pepper - to taste
Instructions
- BEFORE YOU START: For this recipe, you’ll need fresh tortellini. If you can’t find them, don’t worry! Check out our recipe How to Make Traditional Italian Tortellini From Scratch. Making tortellini at home is a fun and rewarding process. Plus, homemade tortellini can be stored in the freezer for 1–2 months. When you’re ready to cook them, simply drop the frozen tortellini directly into boiling salted water—there’s no need to defrost them beforehand.
- Start by preparing the cooked ham. Cut it into thin strips, then slice those strips into small, even cubes.
- Melt the butter in a large nonstick skillet over medium heat. Add the ham cubes and sauté them for a minute or two until they start to brown lightly.
- Pour in the cream and stir gently. Season the sauce with a pinch of nutmeg, salt, and freshly ground black pepper to taste. Let the sauce simmer briefly.
- Cook the tortellini in the boiling water until they are al dente (follow the cooking time on the package if using store-bought tortellini). Drain them well, then transfer the tortellini directly into the skillet with the sauce.
- Turn off the heat and gently toss the tortellini in the cream and ham sauce until they are evenly coated.
- Plate the tortellini immediately while they’re hot. If you like, sprinkle them with freshly grated Parmigiano Reggiano for an extra layer of flavor. Serve your tortellini panna e prosciutto right away and enjoy this creamy, comforting Italian dish with your family and friends!
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