02 April 2010
TORTELLINI WITH CREAM AND HAM
500 g / 1 pound / 2 packages fresh tortellini, either filled with meat/ham or spinach/ricotta
1 large onion, diced
200 g / 1/2 pound cooked ham, cut into strips
200 ml / 1 cup cream - maybe more
60 ml / 1/4 cup white wine, optional
nutmeg, freshly ground
salt and pepper
fresh parsley, chopped
Dice the onion your favorite way. Not too fine though, you still want to taste it afterwards.
Next, cut the ham into strips, I like them 2 cm / 1 inch long and 5 mm / 1/4 inch wide. It's really easy: cut the ham slices into inch-wide long strips, stack them on top of each other and start cutting away 5 mm slices.
Get out your largest non-stick pan, heat it up on medium-low and let the butter melt. While you're at it, heat up a pot with lots of salt water for the tortellini.
Gently cook the onions in the butter for several minutes, you want the soft and translucent, but no color. Add the ham and let it heat up in the pan - no need for browning here, either.
When the water boils, throw in the tortellini and cook them. The ones I bought were fresh and only needed 2 minutes. Tortellini are so easy, they start floating to the top when they are ready.
Fish the floating tortellini out with a slotted spoon and put them into the pan. Mix with the ham and the onions.
If you have a little rest of white wine sitting in your fridge, now's the time to use it. Add to the pan and let nearly everything of it evaporate, then add the cream. If you're not using wine, just add the cream. Yeah, all of it. And a couple of glugs extra.
Season with salt, pepper and quite a bit of fresh ground nutmeg - and let it cook for a couple of minutes until the cream thickens a bit. If you like, you can season with a dash of lemon juice.
Sprinkle with parsley and enjoy!