Tortellini Alla Panna Recipe
Meat-filled tortellini, mushrooms, peas, and prosciutto in a Parmesan cream sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the meat-filled tortellini and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add sliced mushrooms and cook until they are tender, about 5 minutes.
- 3
Combine Ingredients
Stir in the chopped prosciutto and frozen peas, cooking for an additional 2-3 minutes until the peas are heated through.
- 4
Prepare the Cream Sauce
Reduce the heat to low and add the heavy cream to the skillet. Stir in the grated Parmesan cheese, salt, and black pepper. Cook until the cheese melts and the sauce is creamy.
- 5
Mix Tortellini with Sauce
Add the cooked tortellini to the skillet and gently toss to coat in the sauce. Cook for another 2 minutes to heat everything through.
- 6
Serve
Garnish with fresh chopped parsley and serve immediately.
