Creamy Tortellini With Ham Food

CREAMY HAM AND CHEESE TORTELLINI

Steps:

• Boil water in a large pot or Dutch oven. Salt well (pasta water should be as salty as sea water). Cook pasta according to package directions. Drain well and set aside.
• In the same pot over medium heat, melt butter and add garlic, stirring until soft.
• Add cream and whisk in Parmesan cheese, fine sea salt, freshly ground black pepper and crushed red pepper. Continue simmer until mixture thickens.
• Toss in frozen peas, ham and broccoli. Stir until warm, approximately 3-4 minutes.
• Add tortellini, tossing to coat. This process is fast, so the pasta should still be warm.
• Spoon into dishes and serve with freshly grated Parmesan cheese.
• If you've tried this recipe, come back and let us know how it was!

CREAMY HAM AND TORTELLINI

Steps:

• Cook and drain tortellini as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onion; cook 4 to 5 minutes, stirring frequently, until lightly browned.
• Stir in ham and broccoli. Cook 5 minutes, stirring occasionally.
• Stir in cream and cheese. Heat just to boiling over high heat. Stir in tortellini. Reduce heat to medium; simmer uncovered 4 to 5 minutes or until thoroughly heated.

TORTELLINI CARBONARA

Steps:

• 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 AND HAM

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute pepper strips in butter until crisp-tender. Add ham and garlic; saute 1 minute longer. , Combine the cornstarch, broth, basil, parsley and pepper; stir into pepper mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Add 2 tablespoons cheese. Drain tortellini; toss with ham mixture. Sprinkle with remaining cheese.

CREAMY TORTELLINI WITH HAM, MUSHROOMS AND PEAS

Steps:

• In large saucepan, cook tortellini to desired doneness as directed on package.
• Drain; rinse with hot water.
• Return to saucepan.
• Add remaining ingredients; blend well.
• Cook over medium heat until sauce is thickened and smooth, stirring constantly.

TORTELLINI WITH HAM AND CREAM

Steps:

• To prepare the tortellini with ham and cream, start with fresh egg pasta : place the flour 1 on a work surface and create a mound with a well in the center. Pour the eggs into the well. Break them with a fork, picking up the flour around them gradually 2 until they are absorbed. Knead the mixture with your hands until the dough is soft and smooth 3 , then cover it with plastic wrap and let it rest for about 30 minutes in a cool place.
• In the meantime prepare the meat filling : cut the veal 4 and the pork loin into coarse pieces and set them aside then repeat with the prosciutto 5 and mortadella 6 .
• Melt the butter in a large pan then add both the pork loin and the veal chunks 7 : brown for about 10 minutes or until the meat has released its juices. Let it cool. In a food processor add the prosciutto crudo mortadella and browned meat now at room temperature 8 . Blend until you obtain a homogeneous mixture then add the Parmesan cheese 9 ,
• nutmeg pepper to taste and the egg 10 . Run the food processor again to mix all the ingredients 11 . Add salt if necessary (both the ham and Parmesan cheese are quite salty), transfer the mixture to a bowl and let it cool completely. At this point take the fresh pasta and roll it out with a rolling pin (or a pasta machine) 12 . You will need to make a thin sheet trying to preserve the moisture (do not overdo it when dusting with flour to roll it out it more easily). According to traditional rules the sheet should be about 0.6 mm thick (slightly less than half the thickness of a dime).
• Using a smooth pastry cutter, remove the irregular edges (keep the scraps in plastic wrap film to usue later) and cut out squares measuring 1.6 inches (4 cm) per side 13 . In the middle of each square of pasta, lay about .07 oz (2 g) of filling, now cold 14 . Now you can start making tortellini pasta: take a square and fold it into a triangle, matching up the edges without pressing too hard (if the dough has dried slightly, lightly brush the edges with a little water) 15 .
• Pinch the two corners at the base of each tortellino 16 with your thumb and index finger and twist the edges around your index finger 17 exerting light pressure with your your thumb 18 . Gently pull the tortellino off your finger and continue in the same way for all the others. Place the finished tortellini on a lightly floured cloth as you go. Let the tortellini pasta rest in a cool place.
• Now it's time to prepare the sauce : first, slice the ham into strips, then into cubes 19 . Melt the butter in a very large pan 20 and brown the ham for a few seconds 21 .
• Pour in the cream and mix it all together 22 . Sprinkle with nutmeg 23 and season with salt and pepper to taste. Cook the tortellini pasta in a large pot with plenty of water salted to taste 24 .
• When they are cooked, drain 25 and transfer them to the pan with the sauce 6 . Stir briefly over low heat then serve the tortellini with ham and cream sprinkled with grated Parmesan cheese if you like 27 !

CREAMY TORTELLINI WITH HAM AND ASPARAGUS

Steps:

• Cook tortellini in boiling water for 3 minutes. Add asparagus and cook for 2 minutes more. Drain well and add ham, Alfredo sauce and pesto to the pot. Cook over low heat for 2 to 3 minutes or until all ingredients are warmed. Serve with Parmesan cheese.

TORTELLINI WITH HAM AND PEAS

Steps:

• Bring a large pot of salted water to boil over high heat. Stir in tortellini and cook until pasta is just al dente. Add peas to pot for final 30 seconds to 1 minute of cooking time. (I just defrost my peas or run some warm water over them). While the pasta is cooking in another small pan saute the onions and garlic in tablespoon of butter or oil till soft and set aside.
• Drain tortellini and peas in a colander and immediately return to pot. Stir in butter, cream, Parmesan, sauteed onions and garlic and the ham. Season with salt and pepper. Turn stove on to medium heat and cook tortellini mixture, stirring frequently, until butter has melted, ingredients are heated through and sauce has thickened slightly, about 2-4 minutes. Serve immediately.

CREAMY TORTELLINI WITH HAM

Steps:

• Cook tortellini according to package instructions, set aside.
• In a large pot, sweat the diced onions and ham in some canola oil. Once the onions become almost transparent, add the cooked tortellini to the pot.
• Add enough sour cream to coat the pasta mixture. Add the chives, season to taste with salt and pepper.