John Myers
Tortellini in Ham Cream
The perfect tortellini in ham cream recipe with a picture and simple step-by-step instructions.
- 1 Shallot
- 1 Clove of garlic
- 80 g Boiled ham
- 30 g Dried tomatoes in oil
- 0,5 bunch Parsley
- 80 g Grated Gouda
- 1 tbsp Rapeseed oil
- 250 g Tortellini filled with cheese
- 100 ml Vegetable broth
- 200 ml Cream
- Salt and pepper
- Peel the shallot and garlic, cut into fine cubes. Cut the ham and tomatoes into large pieces. Finely chop the parsley leaves.
- Heat the oil in a large saucepan, sauté the shallots and garlic in it. Add the tortellini, sun-dried tomatoes, stock and cream and bring to the boil, covered.
- From the time of boiling, let simmer for another 15 minutes, stirring several times so that the tortellini cooks evenly and does not stick to the bottom.
- Add 50 g of Gouda cheese and ham to the sauce and stir in over a mild heat. Season the sauce with salt and pepper. Arrange the tortellini in the ham cream on plates, sprinkle with parsley and the remaining cheese and serve.
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