Tortellini in Cream Sauce with Cooked Ham and Parmigiano

What you need

• 400 g (14 oz) fresh meat or cheese tortellini
• 150 g (5 oz) prosciutto cotto, cut into small strips, cooked ham can stand in
• 30 g (2 tbsp) butter
• 1 small shallot, finely chopped
• 250 ml (1 cup) heavy cream
• 60 g (2 oz) parmigiano reggiano, finely grated, plus extra for serving
• black pepper, freshly ground, to taste
• salt, for the pasta water and to taste

Method

Restated from the original video

1. 1

   Bring a large pot of water to a boil and salt it.

2. 2

   Melt the butter in a wide frying pan over medium-low heat. Add the shallot and cook until soft and translucent, 3-4 min, without letting it brown.

3. 3

   Add the prosciutto cotto and cook 2 min, stirring, until it takes on a little color at the edges.

4. 4

   Pour in the cream and simmer gently until slightly thickened and just coating a spoon, 4-5 min.

5. 5

   Drop the tortellini into the boiling water and cook for the time on the packet, usually 3-4 min for fresh, until they float and the filling is hot.

6. 6

   Scoop out a small cup of the cooking water, then drain the tortellini.

7. 7

   Add the tortellini to the pan with the parmigiano and toss over low heat for 1 min, loosening with a splash of cooking water if the sauce is too thick.

8. 8

   Season with pepper, taste and add salt only if needed, since the ham and cheese are already salty.

9. 9

   Serve at once, with extra parmigiano at the table.

Imported from tastelist.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.