Tortellini alla Panna

Ingredients for 2 servings:

• 1 pack of tortellini from the refrigerated section or homemade
• 1 tsp salt
• 2 liters of water
• 1 cup whipped cream
• 75 ml white wine, Italian
• 1 tsp beef broth
• ½ tsp honey, liquid
• ½ tsp mustard, medium hot
• 1 tsp cornstarch
• 150 g cooked ham, Italian (Prosciutto cotto)
• some nutmeg, freshly grated
• some salt and pepper
• ½ piece(s) Parmesan, walnut-sized
• some basil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

real Italian tortellini in ham and cream sauce according to the original recipe from the Italian

Bring the water and salt to a boil and cook the fresh tortellini al dente. Meanwhile, briefly boil the heavy cream with white wine, beef broth, honey, and mustard. Stir the cornstarch with a little cold water until smooth and thicken the sauce. Cut the Italian ham into thin strips and fold into the sauce. Bring back to a simmer over medium heat. Season with nutmeg, salt, and pepper. Then keep the sauce warm until ready to serve. Divide the tortellini among the ham and cream sauce among the plates. Grate the Parmesan cheese over the top and garnish with basil leaves.