Tortellini Alla Panna - cream

Method

• 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.