Emilia-Romagna
Tortellini with ham and cream
Tortellini with ham and cream
Fresh tortellini filled with pork, veal, mortadella, cooked ham, and Parmigiano are tossed in diced ham, butter, cream, and nutmeg.
Dishes in this family
Each dish keeps its own guide; compare the ingredient and preparation differences here.
Shrimp Tomato Cream PastaShrimp meets concentrated tomato and cream. Remove the shrimp while the sauce simmers, then return it to finish.Read this dish →
Salmon Cream PastaA homestyle cream spaghetti wrapping fresh salmon, onion and spinach in a milk sauce thickened lightly by flour on the fish.Read this dish →
Mushroom Cream PastaAn easy cream spaghetti that cooks shimeji with onion and bacon before drawing their savory aroma into a gentle milk sauce.Read this dish →
Uni Cream PastaA luxurious spaghetti supporting fresh uni's sweet ocean flavor with cream and a restrained amount of tomato, finished with uni off the heat.Read this dish →
Chicken Cream PastaA one-pan cream pasta that simmers spaghetti and mushrooms with skin-side-seared chicken, then lightens the finish with lemon, mizuna and milk.Read this dish →
Spinach and Bacon PastaA homestyle cream spaghetti that sautés bacon, onion and spinach, then thickens them with flour and milk.Read this dish →
Porcini PastaThick porcini slices with an off-heat Parmigiano cream.Read this dish →Meet the dish
Meat-filled tortellini coated with cooked ham and cream
Tiny meat-filled pasta is layered with diced cooked ham and cream. Because the filling is already rich and salty, the sauce is heated only briefly so it coats without becoming overly reduced.
Pasta shapes to use
- Tortellini made from egg dough rolled to about 0.6 mm and cut into 4 cm squares
Key ingredients
- Pork
- Veal
- Mortadella
- Cooked ham
- Cream
- Parmigiano Reggiano
Follow the cooking scenes
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Step 1: Make dough and meat filling
Rest egg dough for about 30 minutes. Brown pork and veal in butter for about 10 minutes and cool, then process with mortadella and ham and mix in Parmigiano, egg, nutmeg, and pepper.
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Step 2: Shape small tortellini
Roll dough to about 0.6 mm and cut 4 cm squares. Add about 2 g of cooled filling, fold into a triangle, seal, and join the bottom corners around an index finger.
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Step 3: Toss in ham cream
Sauté diced ham in butter for a few seconds and add cream, nutmeg, and pepper. Boil the tortellini, transfer to the sauce, stir briefly over low heat, and add Parmigiano if desired.
What to watch for
- Cool the cooked meat completely and keep unused dough covered while shaping; warm filling and dry pasta both weaken seals.
- Ham and Parmigiano supply salt, so season at the end. Do not hard-boil the cream; coat the pasta briefly over low heat.
What sets it apart
Unlike the clear broth presentation, this version doubles down on the meat filling with cooked ham, cream, and nutmeg in the sauce.