Tortellini alla panna
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Tortellini alla panna
  Pasta    Italian  
Last updated 6/12/2012 1:27:05 AM. Recipe ID 61815. Report a problem with this recipe.
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      Title: Tortellini alla panna
 Categories: Pasta, Italian
      Yield: 6 Servings
 
      1 c  Of cream (heavy or light)
 
  Tortellini alla panna
  
  Tortellini alla panna is a basic of Northern and Central Italian
  cuisine.
  
  Tortellini (usually with a cured ham filling, but spinach or other
  fillings can go well too. Just don't use those dry tortellini packets
  you find on the shelf; choose fresh tortellini, or those you find in
  the refrigerated section of the store)
  
  Grated parmesan (enough to make cream thick) Salt Ham, cubed Butter or
  Margarine
  
  While you cook the tortellini, mix cream, Parmesan, and salt. Set
  aside. When they are almost cooked, melt a little butter or margarine
  in a small pan and saute the cubed ham until slighly red, stirring to
  keep it from sticking. When tortellini are ready, drain, and mix with
  cream mixture. Pour the contents of the ham pan over the tortellini,
  and mix. If desired, add some pepper.
  
  NOTES: 1. Add some salt to the water you use to cook the tortellini
  in. 2. Freshly grated Parmesan would be preferred. 3. Some people
  like to add some cooked green peas 4. The ratio of cream mixture,
  ham, and tortellini is up to the cook: some like lots of sauce, some
  just a little...
  
  This recipe is used also for tortelloni and ravioli...
 




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Recipe ID 61815 (Apr 03, 2005)

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