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Home » Tortellini alla Panna with Prosciutto and Peas

Tortellini alla Panna with Prosciutto and Peas

April 5, 2013 59 Comments


tortcreembol

 

If I die of a heart attack tonight, you will know why!

It would be the result of this decadent, cholesterol and fat-laden recipe of Tortellini alla Panna with Prosciutto and Peas! The addition of peas does NOT make this recipe healthier! However the green peas do add a touch of fresh sweetness and spring that delight the palate amidst the cheesy sauce and pasta. Just so heavenly!

I had some tortellini left over from Easter from the batch I made for our traditional Tortellini in Brodo that we serve at holidays only. With about 100 tortellini left over, I decided to prepare this recipe. It is seriously so rich and over-the-top that I’ve only made it about 5 times in my entire life. Just look at the butter, cream and cheese in the photo below and you’ll understand why!

suprclozupbutrcreem

 

Every now and then, it’s OK to take the plunge and splurge on something absolutely and divinely decadent . . . “everything in moderation” as the saying goes. This is certainly not everyday Italian fare. . . at least it’s not in the U.S.

Tortellini alla Panna is, however, commonly on Italian ristoranti and trattorie menus! But then from what I experienced and witnessed in Italy, Italians do eat and dine so much better at every meal!

Food is life in Italy.

And in the Emilia-Romagna where my family lives, tortellini is traditionally served in broth on holidays. It’s a major production to make 1000’s of tortellini for every holiday so the it becomes a family and social affair.

montccretomenuuu

 

(Above) is the menu from a ristorante in Montecreto, Emilia-Romagna with Tortellini alla Panna (near the bottom at 9 euro approximately $13.00 American dollars). To most of us, this may seem to be quite a pricey lunch item by itself. But the portions were huge as you can see below! In Italy, people order different entree’s and then pass them around for everyone to take an individual portion from.

tortpanmonticret

 

For those of you who recall that my family owned and operated their own Italian restaurant for numerous decades, know that I come from a family of VERY PARTICULAR and very critical connoisseurs of Italian cuisine. My mother, father, and I all agreed that there was not enough cream sauce in the entree we had for lunch at this particular ristorante. But then again, we Americans prefer more of any sauce on our pasta than Italians do in Italy.

“Way back” in the late 70’s when I lived in St. Louis, Missouri, I used to go to “The Hill”, the Italian neighborhood of the city. Family-owned restaurants, pizzerias, bakeries, butcher shops, and grocers that had been owned and operated for decades were available to please the most discriminating of Italian palates. It was in this district that I savored my first taste of Tortellini in Cream Sauce, aka Tortellini alla Panna. What I’ll never forget about that pasta dish was that it also included bits of prosciutto and sweet green peas.

However, it seems that the classic Italian cookbook authors (Hazan, Buglialli) exclude the prosciutto and peas.

That’s too bad because this pasta is SO MUCH better with the addition of prosciutto and peas.

This is an incredible pasta recipe that is eyes-roll-back AMAZING!

If you are wanting that perfect pasta dish for a special occasion, romance, or celebration, than search no further; this is it!

I hope that you enjoy! And then go on your diet again the day after!

 

Tortellini alla Panna with Prosciutto and Peas

Tortellini alla Panna with Prosciutto and Peas

Ingredients

  • 100 - 200 tortellini, homemade, if at all possible . . . (my recipe and step-by-step instructions are available by a search on the blog's sidebar)
  • 1 Tbsp. olive oil
  • 2 Tbsp. freshly grated sea salt
  • 1-1/2 sticks of good quality butter
  • 1 cup green peas (frozen is fine, just have them thawed out)
  • 1/2 cup prosciutto, chopped (or a little more if you prefer)
  • 2/3 cup heavy cream
  • 8 ounces Parmigiano cheese, freshly grated
  • freshly ground sea salt to taste
  • freshly ground white pepper to taste
  • freshly ground nutmeg to taste

Instructions

  1. In a large, deep stock pot add the water, salt and olive oil (yes, Marcella Hazan says to use olive oil to help prevent the pasta from sticking together)
  2. When the water begins to boil, add the tortellini, a few at at time.
  3. If your tortellini is fresh, they will cook to al dente in about 3 minutes or so; taste as they cook.
  4. Cooking time for dried homemade tortellini will take at least 20 minutes.
  5. When cooked to the 'al dente' point, remove the tortellini with a strainer.
  6. While the tortellini is cooking, heat and melt the butter in a large frying pan on a low temperature.
  7. Gently add the tortellini when it is 'al dente' and toss ever so gently so that they do not break open.
  8. Add the peas and prosciutto.
  9. Add the heavy cream and the grated Parmigiano.
  10. The tortellini MUST be prepared IN the sauce; do not make them separately and then pour the sauce on the tortellini.
  11. Continue to mix everything very gently for 2 - 4 minutes.
  12. Sprinkle with salt, pepper and nutmeg to your taste preferences.
  13. Serve immediately.
© Roz

 

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Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. Lisa @ Flour Me With Love says

    April 5, 2013 at 6:44 PM

    Oh my does this look delicious! I’m looking forward to making this Roz 🙂

    Reply
    • Roz says

      April 6, 2013 at 12:16 AM

      It is heavenly and super fattening. Plan on a good work out or de-tox the next day Lisa! Or both!

      Reply
      • Lisa @ Flour Me With Love says

        April 6, 2013 at 10:29 AM

        Lol Roz, I’m sure it’s worth it 😉

        Reply
        • Roz says

          April 15, 2013 at 4:16 PM

          Glad to have linked up with your Monday Mix It Up get-together!

          Roz

          Reply
  2. Claudia says

    April 5, 2013 at 6:52 PM

    I love this dish. LOVE IT! (Yes – shouting to the mountains.) It is so worth the calories (and the peas prosciutto really finish it). And when it snows in April – who cares about calories? This is all about dreamy comfort.

    Reply
    • Roz says

      April 6, 2013 at 12:15 AM

      I think you are my soul sister Claudia! Did it REALLY snow in April in Minnesota? Good grief, you need a break girl!

      Reply
  3. Bonnie says

    April 5, 2013 at 7:40 PM

    My philosophy is that, sometimes, you just have to go with what keeps you psychologically balanced! Food is a big part of that. This sounds delicious and, how bad can it be on occasion?

    Best,
    Bonnie

    Reply
    • Roz says

      April 6, 2013 at 12:13 AM

      I share your philsophy completely Bonnie! great minds think alike (and enjoy life too)!

      Reply
  4. Arlene says

    April 5, 2013 at 7:56 PM

    I’ll take mine without the peas! Lovely dish.

    Reply
    • Roz says

      April 6, 2013 at 12:13 AM

      That would be no problem Arlene! My brother would say the same thing!

      Reply
  5. Liz says

    April 5, 2013 at 9:10 PM

    Oh, yeah, this is one heavenly pasta! I’ve made something similar with prosciutto and peas, but your recipe definitely trumps mine. Totally irresistible, Roz!

    Reply
    • Roz says

      April 6, 2013 at 12:12 AM

      You are too kind and too humble, Liz! I’d love to make and taste your recipe!

      Reply
  6. anne says

    April 5, 2013 at 9:20 PM

    This looks like one of those true comfort foods that I would LOVE!! have a great weekend, anne

    Reply
    • Roz says

      April 6, 2013 at 12:11 AM

      Yes Anne, it is comforting all right! Hope you have a good weekend too!

      Reply
  7. Velva says

    April 5, 2013 at 9:36 PM

    Roz, the pasta is is heavenly. Definitely not or everyday but when comfort is needed or a celebration.

    Happy spring!

    Velva.

    Reply
    • Roz says

      April 6, 2013 at 12:11 AM

      So true Velva! Oh it is happy springtime finally indeed (I think!).

      Reply
  8. Marie says

    April 5, 2013 at 10:19 PM

    Bring on the peas, butter and cheese! Moderation Marie, moderation! I have to keep reminding myself of that. I made cappelletti with family and it is a labor of love. I don’t know what the difference is between tortellini and cappelletti they look exactly the same, maybe it’s the stuffing, either way I appreciate this dish Roz!

    Reply
    • Roz says

      April 6, 2013 at 12:10 AM

      Marie, I think that there is very little difference between cappelletti and tortellini, except for a slightly different shape. i’ve also read that it depends upon which region you are in while in Italy as some say tortellini (such as my family) and others say and twist their pasta shapes a little bit differently and call them cappelletti. Either way is YUM!

      Reply
  9. bellini says

    April 5, 2013 at 10:39 PM

    This looks so decadent Roz. I can see why you only make it a few times a year.

    Reply
    • Roz says

      April 6, 2013 at 12:08 AM

      Yes, Val. It’s a good thing that we had a light meal the next day!

      Reply
  10. Gerry @ Foodness Gracious says

    April 6, 2013 at 1:38 AM

    Totally dream worthy! My kind of pasta dish…well done 🙂

    Reply
    • Roz says

      April 6, 2013 at 8:24 PM

      Thank you so much Gerry! I need to pop over and check out this ice cream recipe that you just posted!

      Roz

      Reply
  11. Joanne says

    April 6, 2013 at 7:32 AM

    You have to indulge a bit every once in a while! That panna sauce is one of my favorite. So creamy!

    Reply
    • Roz says

      April 6, 2013 at 8:33 PM

      Alla Panna is such a splurge for me, but since I indulge in it so rarely, it just tastes all the better when I do!

      Reply
  12. Larry says

    April 6, 2013 at 8:18 AM

    Second awesome dish in a row Roz and I’d like a dish right now. After several pasta dishes in northern Italy several years ago, we had the same sauce reaction as the pasta just had barely enough red sauce for a thin coat. We like way more to be soaked up with bread at the end.

    Reply
    • Roz says

      April 7, 2013 at 8:36 AM

      Yes, Larry, there’s been a lot of good eating in this home lately . . . . just like in yours!

      Roz

      Reply
  13. [email protected]'s Recipes says

    April 6, 2013 at 9:08 AM

    I have been trying so HARD to eat just low-carb food….now I wish nothing else but just this gorgeous creamy pasta for the dinner!

    Reply
    • Roz says

      April 7, 2013 at 8:48 AM

      Oh yes Angie, this would ruin all of those attempts; but every now and then you can have a splurge day!

      Roz

      Reply
  14. Diane Balch says

    April 6, 2013 at 9:26 AM

    I just made a ham and pea pasta dish last night and it was a little flat. Now I see I needed to add cheese and cream… of course.

    Reply
    • Roz says

      April 7, 2013 at 8:40 AM

      Prosciutto will certainly amp up the flavor Diane, each and every time!

      Reply
  15. Julie says

    April 6, 2013 at 9:30 AM

    Hello! I am new to your blog, but I already LOVE it.

    Reply
    • Roz says

      April 7, 2013 at 8:47 AM

      Welcome Julie! How can I follow you back?

      Roz

      Reply
  16. Marion says

    April 6, 2013 at 10:10 AM

    Please take 1 minute to complete this survey, its about yummy pasta! Thank you!

    http://www.surveymonkey.com/s.aspx?sm=I_2fO5Ow0jvH7vGa_2bWug1TvQ_3d_3d

    Reply
    • Roz says

      April 7, 2013 at 9:17 AM

      Thank you Marion.

      Reply
  17. Mary says

    April 6, 2013 at 10:24 AM

    Wow! If you were to die after eating this there would be no doubt you died a happy woman. This sounds amazingly delicious. I hope your weekend is off to a great start. Blessings…Mary

    Reply
    • Roz says

      April 7, 2013 at 9:18 AM

      Ah yes, Mary. And now I’m heading over to your place to check out the recipe for your blueberry muffins (my favorite muffin flavor)!

      Roz

      Reply
  18. Foodiewife says

    April 6, 2013 at 11:37 AM

    C’mon, Roz! Sure, this looks a bit guilt inducing, but I say it looks mouth-watering. I don’t cook or eat like this all the time. Pasta is one of my weaknesses. I love an Al Fredo sauce, but I make that very sparingly. Pancetta and frozen peas are staples in my kitchen. I can only imagine how homemade pasta took this recipe over the top. I’d love this with a glass of white wine and a fresh salad. That would balance out my guilt!

    Reply
    • Roz says

      April 7, 2013 at 9:22 AM

      Pasta is my weakness too, Debby. I’ll make homemade pasta for you if you’ll bake one of your incredible desserts for me! That would be such a great deal!

      Roz

      Reply
  19. Laurie @ SImply Creating Home says

    April 6, 2013 at 12:27 PM

    Oh my, this looks heavenly! I would love the creamy sauce and tortellini… it looks like it is worth every calorie! The next day or two could be salad days, but we need to enjoy a guilty pleasure like this every once in awhile! Thanks so much for visiting my blog – I’m a new follower of yours, too. I look forward to seeing more of your amazing recipes!

    Reply
    • Roz says

      April 7, 2013 at 9:35 AM

      I agree Laurie! We can’t live salads alone! Thanks for following me back; I love the creativity that you’re inspiring me with on your blog too!

      Roz

      Reply
  20. Ciao Chow Linda says

    April 6, 2013 at 1:16 PM

    One of my all-time favs. Damn the calories.

    Reply
    • Roz says

      April 7, 2013 at 9:37 AM

      You’re too funny and wonderfully honest, Linda! I love it!

      Roz

      Reply
  21. The Ninja Baker says

    April 6, 2013 at 5:51 PM

    Sweet peas bring cheer to any dish whether it’s classic Italian tortellini or Japanese fried chahan rice. Love your backstory of the first taste in St. Louis.

    The menu from Italy is so telling of the tortellini tradition.

    Thank you for sharing the rich recipe. Life is too short not to indulge once in a while.

    Reply
    • Roz says

      April 7, 2013 at 9:45 AM

      Thanks so much Kim! I love all of your cultural stories too. I always learn so much from your posts!

      Roz

      Reply
  22. Sarah Galvin (All Our Fingers in the Pie) says

    April 7, 2013 at 12:07 AM

    I have yet to make my own tortellini. Must put that on my list. This looks so good.

    Reply
    • Roz says

      April 7, 2013 at 9:49 AM

      I have so many things on my cooking bucket list that I need to try to Sarah! Your recipes are so delicious too!

      Roz

      Reply
  23. Susan says

    April 7, 2013 at 1:16 PM

    Hello Roz! Thank you so much for stopping by to leave me a comment recently! I’m so glad I found your site and have signed up for an email subscription and with Bloglovin’. Italian food is one of my very favorites to I can’t wait to look over your recipe list 🙂

    What a delicious tortellini dish! I’d love to try it when I can afford a little calorie splurge for dinner!

    Reply
    • Roz says

      April 7, 2013 at 3:56 PM

      I’m glad that I found your blog too Susan! It will be fun to follow each other and to learn from each other!

      Roz

      Reply
  24. GJ Hutchings says

    September 3, 2013 at 5:04 AM

    I haven’t had Tortellini alla Penna since I was stationed in Southern Italy! Seems easy to make so I must try and see if I can make it as yummy as I remember

    Reply
  25. carolyn scaturro says

    October 28, 2013 at 8:04 AM

    Thank you for sharing this recipe. I will be making for Thanksgiving. I was looking for an authentic recipe, and here it is. You have a great blog…..

    Reply
  26. AnneMarie Fendler-Horsley says

    October 19, 2014 at 12:05 AM

    This is hands down my Husbands FAVORITE dish, minus the peas :/

    Reply
    • Roz says

      March 11, 2019 at 11:47 PM

      AnneMarie,
      I share your husband’s favorite dish! I only wish I could eat this weekly, but due to the fat content, I save it for times when my husband is away on the road for work. He doesn’t care for pasta in ‘white’ sauces, which I do. So I splurge on those rare occasions without too much guilt. Thanks for stopping by AnneMarie!
      Ciao,
      Roz

      Reply
  27. Eric says

    March 11, 2019 at 5:55 PM

    St. Louis… the hill… could it be… the Charlie Gitto recipe I’ve been searching for!?
    I absolutely LOVE Charlie Gitto’s tortellini and I’ve been dying to have it since I moved away. Hopefully I do Italian chefs justice!

    Reply
    • Roz says

      March 11, 2019 at 11:32 PM

      Hi Eric,
      I hope that this recipe is “close” to what you enjoyed on the Hill in St. Louis. I cannot guarantee it, because I just played around with the ingredients until the point of (in my humble opinion), a fine tortellini alla panna resulted from my intuition without a recipe. Please do change anything in this recipe for your own preferences. I do miss “the Hill” and neighborhoods that hold their cultures near and dear to their hearts and souls. I hope to return someday and find many places still there! Thank you for your wonderful comment and visit here! I’m happy that I was able to bring a smile to your day/evening about St. Louis and its famous “Hill” and delicious food! You made me smile as I returned to my happy memories of a delightful time in my life. So I thank you too!
      Ciao,
      Roz

      Reply
      • Eric says

        March 27, 2019 at 11:06 PM

        Roz,
        I’ve made this recipe twice now! The first time, as with all new dishes, didn’t come out quite the way I expected. But, such is life and learning.

        I made the second dish this evening, and I changed a few things about it and my goodness did it come out AMAZING.

        Ingredients:
        40 oz Buitoni Tortellini – https://www.buitoni.com/pasta-products/11466/chicken-roasted-garlic-tortelloni-20-oz-family-size
        I didn’t have time to hand make your tortellini recipe 🙁 I want to try it on a weekend when I have more time. And it’s 40oz because I wanted a lot of leftovers. I have food for the next 2 days easily.
        16 oz mushrooms
        16 oz sweet peas
        16 oz parmisagn cheese
        8 oz of prosciutto
        2 sticks butter
        2 cups heavy whipping cream

        I doubled up on some ingredients to give the tortellini a “white sauce” similar to how you’d get a chicken Alfredo dish. Swimming in sauce. But that’s my personal preference on pasta haha. Also, the mushrooms really make a difference for me in terms of flavor profile. The next time I make this I’m going to sub the mushrooms for 1 large russet potatoes and cut it into cubes (friend who wants this recipe but is allergic to mushrooms). I wonder how that will come out 🙂

        Thanks again for providing this recipe! Really allowed me to eat a good Hill meal out in Texas.

        Eric

        Reply
        • Roz says

          March 29, 2019 at 1:52 AM

          Eric,

          Everything you said is true!

          Often times the first time that we try a new recipe, we find out what worked and didn’t work…..then we make our own tweaks and changes here and there to make a recipe much more to our liking. At least I can say that is the case for me anyway!

          I agree with you (and so does the rest of my family) to have a lot of sauce. I realize that in Italy that is not the common way, but I say, make it the way you and your guests will be happy! Right? I like your changes! Let me know how the potato addition goes. That is something that I’ve never tried! Oh you really do need to give yourself the treat of making homemade tortellini…….food of the foodie gods my friend! And yes, it’s a weekend affair to do! Lastly, shoot me some photos and I’ll share them here and in an upcoming newsletter.
          Thanks again Eric! You really are kind to take the time to write such an extensive and detailed comment about your experience with this recipe. It’s your unique recipe now!

          You’re certainly a foodie gem! Please stay in touch and maybe consider to do a guest post someday on any of your favorite Italian recipes!

          Ciao amico,
          Roz

          Reply
  28. Janet says

    July 10, 2019 at 7:37 PM

    I enjoyed the recipe! I did use froze tortellini. Because I eat a lower fat diet, I decreased the butter to 1/4 and used olive oil for the remainder. Instead of the cream, I used a fat-free evaporated milk and it was still delicious. Thank you for sharing.

    Reply
  29. Blair says

    May 1, 2020 at 9:35 PM

    Hi! Why does the tortellini have to be prepared in the sauce?! Thank you!

    Reply
    • Roz says

      May 2, 2020 at 6:01 AM

      Blair,
      The tortellini can be boiled on the side in chicken broth/stock . . . and then added to the sauce, but if the tortellini are freshly made, you can do either a pre-boil in the broth/stock or cook directly in the pan with the sauce. You just want to make sure that the tortellini absorbs the sauce thoroughly. It’s up to you though.
      Thanks for asking!
      Ciao,
      Roz

      Reply

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Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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