Tortellini Pana Prosciutto Piselli Recipe
Homemade tortellini filled with sausage & ricotta in a cream sauce, prosciutto & peas
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Ingredients
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Tortellini Dough
Filling
Cream Sauce
Method
Prepare the Tortellini Dough
- 1
Mix the Dough
In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Make the Filling
- 3
Combine Filling Ingredients
In a bowl, mix together the Italian sausage, ricotta cheese, grated Parmesan, and black pepper until well combined.
Form the Tortellini
- 4
Roll Out Dough
Roll out the rested dough into thin sheets, about 1/16 inch thick.
- 5
Cut and Fill
Cut circles (about 3 inches in diameter) from the dough. Place a small spoonful of filling in the center of each circle. Fold the dough over to form a half-moon and pinch the edges tightly. Bring the two ends together to form a ring and pinch to seal.
Prepare the Cream Sauce
- 6
Cook Sauce Ingredients
In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a simmer. Stir in the peas and chopped prosciutto. Season with salt and black pepper to taste.
Cook and Serve
- 7
Cook Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook for about 3-4 minutes until they float to the top. Drain and add to the cream sauce, stirring gently to combine.
- 8
Serve
Serve the tortellini hot, garnished with additional Parmesan cheese if desired.
