Pronunciation: tore-tuh-LEE-nee

Tortellini are circles of pasta that are folded in half to form a half circle after the filling is added and then twisted to form the shape of a little hat. The ingredients used for stuffing the pasta generally consists of meat, vegetables or cheese. A larger version is called tortelloni. They are available dried or fresh and served with sauce or added to soups and salads. Cooking time 3 to 5 minutes.

 

The Recipe:

Tortellini Panna and Prosciutto
(preparation time: 20 minutes)

Ingredients for 4 people:
1/3 cup heavy cream
an ounce of finely sliced prosciutto, chopped
grated Parmigiano
a scant 1/2 cup butter
tortellini, 250 g

 

Preparation:
Set the butter in a deep bottomed skillet without bringing it to a boil. Dice the prosciutto and then add it to the butter. Bring a pot of water to boil. Let it cook for some minutes, then, when the prosciutto is almost browned, add the cream and two or three tablespoon of water that is boiling. Add the tortellini to the pot with the water. Drain the tortellini when they are still quite al dente (2-3 minutes cooking) and add them to the skillet. Pour the sauce over the tortellini and finish cooking them over a low flame, stirring them carefully.
As soon as the tortellini are done, transfer them to a serving dish. Sprinkle them with grated cheese and serve.

 

Match Wine: Sangiovese di Romagna