T is for Tortellini

Tortellini in Cream Sauce (Alla Panna)

I’m not sure where the hate for cream comes from… I wont get into it here, but even some of the greatest Italian chefs of all time put cream in their carbonara well into the 1980s. Maybe it’s just a form of nationalism, or performative tribalism that divides people into the broths and the creams… but I think there is definitely room for both in my kitchen, in my stomach, and in my heart.

Recipe:
Pasta Dough
300g-350g 00 Flour
100g whole eggs (2 Large Eggs)
90g Egg Yolks (5 Yolks)

Filling
100g Ground Pork
100g Prosciutto
100g Mortadella
100g Parmigiano
1 Egg
1g Nutmeg
Salt to taste

Sauce
100g Chicken Broth
100g Cream
50g Parmesan (Freshly Grated)

For the pasta dough… watch my video called H is for Homemade Pasta. It’s free and does the best job of explaining things.

For the filling, just brown the meat, and blend it all together till super smooth. It should be pretty moldable, and you should absolutely salt to taste. You can add some garlic or rosemary here if you want… I won’t tell.

To fold, cut squares

For the sauce, when the broth is barely warm, add the cream and whisk together. While whisking continuously on LOW heat, add the freshly grated parmesan cheese and continue whisking till combined.

Because the pasta is fresh, you can cook it for a couple minutes in the cream sauce with some broth. If the tortellini you are using are NOT freshly made, then you need to cook them separately before adding them to the sauce. Ideally, you cook them in chicken broth for added flavor.

Enjoy!

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