Cream and Ham Tortellini

Name: Cream and Ham Tortellini
Cuisine: italian
Ingredients: 1 pcs flour; 8.3 oz large egg; butter; to-taste nutmeg; ground pork; veal; mortadella; parmesan cheese; raw ham; egg; to-taste salt; to-taste black pepper; cooked ham; liquid fresh cream; nutmeg; to-taste parmesan cheese

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 13, 2026

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Cream and ham tortellini is a fresh pasta dish ideal for a Sunday lunch, prepared with simple and fresh ingredients!

This dish is a tribute to the simplicity and precision of Italian cuisine: the combination of the creaminess of the cream and the saltiness of the ham creates a balance that stands out without being overwhelming. The fresh pasta, homemade with 00 flour and eggs, is the perfect base to enclose authentic flavors, while the Parmesan adds a depth that makes every bite recognizable. It is a reliable way to make seasonal flavors shine in a moment of conviviality.

Capolavoro Score 4.9/5 · 17 votes

Instructions

1
To prepare the cream and ham tortellini, start with the fresh egg pasta: on a work surface, arrange the 1 flour and create the classic fountain shape. Pour the eggs into the center. Crack them with a fork, gradually gathering the flour around 2 until it is absorbed. Then, knead with your hands until you obtain a smooth and elastic dough, then wrap it in plastic wrap and let it rest for about 30 minutes in a cool place.
2
In the meantime, prepare the meat filling: cut the veal pulp into large pieces, the pork loin, and set them aside, then the raw ham and the mortadella.
3
In a large pan, melt the butter, then add the loin and veal in pieces: brown them for about 10 minutes or until they have released their juices. Let cool slightly. In a blender, pour the raw ham, mortadella, and the now lukewarm browned meat. Blend to obtain a homogeneous mixture, then add the Parmesan,
4
nutmeg, pepper to taste, and the egg. Run the blades again to mix all the ingredients. If necessary, adjust the salt (both the raw ham and the Parmigiano Reggiano are quite flavorful), transfer it to a bowl, and let it cool completely. Now, take the fresh pasta and roll it out with a rolling pin (or with a pasta machine). You will need to create a thin sheet, trying to preserve its moisture (do not overdo the flour when dusting to make it easier to spread). According to tradition, the sheet should be about 0,6 mm thick.
5
With a smooth pastry wheel, remove the irregularities of the edges (save the scraps wrapped in plastic wrap, to spread them later) and cut out squares of 4 cm per side. Place about 2 g of the cold filling in the center of each square of pasta. Now you can start making the tortellini: take a square and fold it into a triangle, matching the edges without pressing too hard (if the pasta has dried slightly, lightly brush the edges with a little water);
6
pinch the two corners at the base of the tortellino with your thumb and forefinger and roll the edges around your index finger, exerting slight pressure with your thumb. Gently remove the tortellino from your finger and continue in the same way for all the others. Place the finished tortellini, one by one, on a lightly floured cloth. Let the tortellini rest in a cool place.
7
Proceed by preparing the sauce: reduce the cooked ham first into strips, then into cubes. In a very large pan, melt the butter, then brown the cooked ham for a few seconds;
8
then pour in the cream and mix everything. Sprinkle with nutmeg and adjust the salt and pepper to taste. Cook the tortellini in a large pot with plenty of salted water to taste.
9
and when they are cooked, drain them and transfer them to the pan with the sauce. Mix briefly over low heat and then serve the cream and ham tortellini hot, if desired sprinkled with grated Parmesan!

Ago's Notes

Adjust the salt according to the salt content of the preserves.

Let every bite be a tribute to the authentic flavors and the artisanal mastery that make this dish a true return to its roots.

Pasta

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Cream and Ham Tortellini

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on March 13, 2026

Cream and ham tortellini is a fresh pasta dish ideal for a Sunday lunch, prepared with simple and fresh ingredients!

Capolavoro Score 4.9/5 · 17 votes

Instructions

To prepare the cream and ham tortellini, start with the fresh egg pasta: on a work surface, arrange the 1 flour and create the classic fountain shape. Pour the eggs into the center. Crack them with a fork, gradually gathering the flour around 2 until it is absorbed. Then, knead with your hands until you obtain a smooth and elastic dough, then wrap it in plastic wrap and let it rest for about 30 minutes in a cool place.

In the meantime, prepare the meat filling: cut the veal pulp into large pieces, the pork loin, and set them aside, then the raw ham and the mortadella.

In a large pan, melt the butter, then add the loin and veal in pieces: brown them for about 10 minutes or until they have released their juices. Let cool slightly. In a blender, pour the raw ham, mortadella, and the now lukewarm browned meat. Blend to obtain a homogeneous mixture, then add the Parmesan,

nutmeg, pepper to taste, and the egg. Run the blades again to mix all the ingredients. If necessary, adjust the salt (both the raw ham and the Parmigiano Reggiano are quite flavorful), transfer it to a bowl, and let it cool completely. Now, take the fresh pasta and roll it out with a rolling pin (or with a pasta machine). You will need to create a thin sheet, trying to preserve its moisture (do not overdo the flour when dusting to make it easier to spread). According to tradition, the sheet should be about 0,6 mm thick.

With a smooth pastry wheel, remove the irregularities of the edges (save the scraps wrapped in plastic wrap, to spread them later) and cut out squares of 4 cm per side. Place about 2 g of the cold filling in the center of each square of pasta. Now you can start making the tortellini: take a square and fold it into a triangle, matching the edges without pressing too hard (if the pasta has dried slightly, lightly brush the edges with a little water);

pinch the two corners at the base of the tortellino with your thumb and forefinger and roll the edges around your index finger, exerting slight pressure with your thumb. Gently remove the tortellino from your finger and continue in the same way for all the others. Place the finished tortellini, one by one, on a lightly floured cloth. Let the tortellini rest in a cool place.

Proceed by preparing the sauce: reduce the cooked ham first into strips, then into cubes. In a very large pan, melt the butter, then brown the cooked ham for a few seconds;

then pour in the cream and mix everything. Sprinkle with nutmeg and adjust the salt and pepper to taste. Cook the tortellini in a large pot with plenty of salted water to taste.

and when they are cooked, drain them and transfer them to the pan with the sauce. Mix briefly over low heat and then serve the cream and ham tortellini hot, if desired sprinkled with grated Parmesan!

Cream and Ham Tortellini