Tortellini And Ham Food

TORTELLINI WITH CREAM CHEESE ALFREDO AND PEAS

Steps:

• Bring a large pot of salted water to a boil.
• Bring the milk, cream cheese and Parmesan to a simmer in a large saucepan, whisking vigorously until the cream cheese is dissolved and the sauce is thick, about 5 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Stir in the peas, remove from the heat, and stir in the ham.
• Add the pasta to the boiling water and cook according to package directions. Drain the pasta and toss with the sauce. Season with salt and pepper, sprinkle with additional Parmesan, and serve hot.
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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.

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 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.

CHEESY HAM TORTELLINI

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large saucepan, combine the Alfredo sauce, vegetables and ham. Bring to a boil over medium heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Drain tortellini; add to sauce. Stir in cheese; cook until heated through. Sprinkle with parsley.

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!

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 BAKED TORTELLINI

Steps:

• Preheat oven to 350°F.
• Cook tortellini according to package directions.
• Combine butter, garlic and basil in a saucepan. Cook over medium heat 3-4 minutes or until fragrant.
• Add flour and seasonings. Cook 1 minute. Stir in milk a little at a time until smooth. Bring to a boil while stirring over medium heat.
• Remove from heat and stir in 1 cup of cheddar cheese and parmesan cheese until smooth and melted.
• Combine tortellini, sauce, ham, and green peas in a 9x13 pan. Top with remaining cheddar cheese and bake uncovered, 15-20 minutes.

TORTELLINI ALLA PANNA - TORTELLINI WITH CREAM SAUCE

Steps:

• Start cooking the water for the tortellini. Add some salt to the water. When the water is cooking, add the fresh tortellini to the pan of water and cook them according to the packet's instructions, in my case about 3 minutes.
• While waiting for the water to cook, cut the cooked ham into stripes and grate the Parmesan.
• Melt the butter in a pan large enough to hold the tortellini as well later, and cook the ham until nicely colored on all sides, about 3 or 4 minutes.
• While the tortellini are cooking, pour the cream into the pan with the ham and let it bubble, and reduce slightly for about 2 minutes. Add a few gratings of nutmeg and the grated Parmesan. Stir well.
• Drain the tortellini well and add them to the pan with the sauce. Stir well, add some more salt and pepper to taste and the chopped basil.
• Serve the tortellini alla panna immediately sprinkled with more Parmesan.

TORTELLINI WITH HAM AND PEAS

Steps:

• Bring a large pot of salted water to boil, and cook the tortellini according to package directions, but less a minute or two. Do not overcook the pasta. Add peas to pot for last 30 seconds, gently stirring.
• Drain tortellini and peas and return to pot. Stir in butter, cream, salt, pepper, Parmesan and ham. Turn stove back on to medium heat and cook until ingredients are heated through, stirring gently for 2 to 3 minutes.
• Sprinkle with Parmesan cheese. Serve immediately.

HAM AND TORTELLINI SOUP

Steps:

• Heat olive oil in a large stock pot over medium heat; saute onion, carrot, celery, and garlic until tender and slightly browned, about 5 minutes. Add water, ham bone, and chicken bouillon; simmer until meat falls off the bone, about 1 hour. Transfer ham bone to a cutting board and allow to cool slightly.
• Stir beans and potatoes into ham broth and simmer for 10 minutes. Meanwhile, cut ham into bite-size pieces and return to the pot. Add tortellini to the ham and bean soup; simmer until pasta is tender, 7 to 9 minutes. Stir zucchini and parsley into soup and continue to simmer until zucchini is tender, about 5 minutes more.
• Divide soup into bowls and garnish with Parmesan cheese and black pepper.

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 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 !

TORTELLINI WITH HAM AND CREAM

Steps:

• Put a large skillet over a medium flame and melt the butter. Add the ham to the pan and sauté until lightly crisp, about 5 minutes. Add the cream and black pepper to the pan and bring to a simmer. Do not boil the cream or it may curdle. Cook for about 5 minutes or until the cream begins to thicken. Shut off the flame and stir in the cheese. Drop the tortellini into salted boiling water and cook according to the package instructions. Drain and add the tortellini to the pan. Toss over a medium flame for 1 minute. Serve immediately with an extra sprinkle of grated Parmigiano cheese.