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!
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.
(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.
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
Ingredients
Instructions
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Oh my does this look delicious! I’m looking forward to making this Roz 🙂
It is heavenly and super fattening. Plan on a good work out or de-tox the next day Lisa! Or both!
Lol Roz, I’m sure it’s worth it 😉
Glad to have linked up with your Monday Mix It Up get-together!
Roz
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.
I think you are my soul sister Claudia! Did it REALLY snow in April in Minnesota? Good grief, you need a break girl!
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
I share your philsophy completely Bonnie! great minds think alike (and enjoy life too)!
I’ll take mine without the peas! Lovely dish.
That would be no problem Arlene! My brother would say the same thing!
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!
You are too kind and too humble, Liz! I’d love to make and taste your recipe!
This looks like one of those true comfort foods that I would LOVE!! have a great weekend, anne
Yes Anne, it is comforting all right! Hope you have a good weekend too!
Roz, the pasta is is heavenly. Definitely not or everyday but when comfort is needed or a celebration.
Happy spring!
Velva.
So true Velva! Oh it is happy springtime finally indeed (I think!).
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!
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!
This looks so decadent Roz. I can see why you only make it a few times a year.
Yes, Val. It’s a good thing that we had a light meal the next day!
Totally dream worthy! My kind of pasta dish…well done 🙂
Thank you so much Gerry! I need to pop over and check out this ice cream recipe that you just posted!
Roz
You have to indulge a bit every once in a while! That panna sauce is one of my favorite. So creamy!
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!
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.
Yes, Larry, there’s been a lot of good eating in this home lately . . . . just like in yours!
Roz
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!
Oh yes Angie, this would ruin all of those attempts; but every now and then you can have a splurge day!
Roz
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.
Prosciutto will certainly amp up the flavor Diane, each and every time!
Hello! I am new to your blog, but I already LOVE it.
Welcome Julie! How can I follow you back?
Roz
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
Thank you Marion.
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
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
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!
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
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!
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
One of my all-time favs. Damn the calories.
You’re too funny and wonderfully honest, Linda! I love it!
Roz
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.
Thanks so much Kim! I love all of your cultural stories too. I always learn so much from your posts!
Roz
I have yet to make my own tortellini. Must put that on my list. This looks so good.
I have so many things on my cooking bucket list that I need to try to Sarah! Your recipes are so delicious too!
Roz
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!
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
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
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…..
This is hands down my Husbands FAVORITE dish, minus the peas :/
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
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!
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
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
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
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.
Hi! Why does the tortellini have to be prepared in the sauce?! Thank you!
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