Tortellini alla Panna
With MEGGLE Creme Cuisine
Ingredients
| 200 g | Cooked ham |
| 150 g | Mushrooms |
| 300 ml | MEGGLE Creme Cuisine |
| 400 g | Tortellini |
| 40 g | Parmesan |
| 50 g | Butter |
| 1 | Garlic clove |
| 1 TSP | Lemon zest |
| 1 TSP | Salt |
| 1 TSP | Pepper |
| 1/2 TSP | Nutmeg (grated) |
| Basil |
Preparation
Step 1
- Dice ham and mushrooms evenly.
- In a large skillet, melt the butter, add the ham and mushroom cubes and fry lightly.
- Peel the cloves of garlic, chop them finely, and add them to the pan.
- Add the Creme Cuisine and the zest of the lemon to the frying pan and mix everything
together well. - Flavor with salt, pepper and a pinch of nutmeg.
- Make it boil.
- Reduce the heat and let the sauce simmer for 2-3 minutes.
Step 2
- Add the freshly grated Parmesan cheese and mix well until the cheese is melted and incorporated.
- Add the uncooked tortellini to the frying pan and let them simmer in the sauce for about 4
to 5 minutes. Stir frequently to prevent burning.
Step 3
- Garnish tortellini with freshly grated parmesan and basil.
- Before serving, sprinkle with a little salt and pepper.
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