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Tortellini with ham and sauce

Tortellini with ham and sauce

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As I said before, I didn't have much time to cook, so I did something very simple. But who says that if it's simple it can't be very good?

  • 250 gr tortellini with ham
  • carrot
  • 70 gr butter
  • 2 tablespoons food starch
  • 150 ml of milk
  • 3 tablespoons sour cream
  • salt

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Tortellini with prosciutto and sauce:

Boil tortellini in water with a little salt. You will need about 1 liter of water for 100 grams of pasta. It is enough to boil for 10 minutes. Then drain the water and put a stream of cold water.

Put the butter in a pan on the fire. When it has melted, add the carrots and leave until soft. I used the small frozen ones.

Add two tablespoons of starch, leave on low heat and add milk and sour cream. If necessary, add a little more salt. Stir all the time because it binds very easily to the pan. When the sauce is quite consistent, take it off the fire.

In a ceramic bowl greased with butter put tortellini, over them the sauce and then grate cheese or parmesan (I did not have) and put in the oven until the cheese melts.

I think it is in the category of recipes that take longer to write the recipe than to prepare it.

Tortellini with white sauce

The recipe for tortellini with white sauce is the fastest pasta recipe. It is a delicious and fragrant recipe. When we are in a time crisis or we do not feel like spending too much time in the kitchen and we have to prepare a lunch or dinner, tortellini will get us out of trouble. It is a very filling and tasty food. You can also try Fusilli pasta with corn, peppers and ham in red sauce, an equally quick and tasty recipe.


  • 250 g tortellini raw ham
  • 2 cloves of garlic
  • salt
  • pepper
  • 2 tablespoons oil
  • green parsley

Preparation & # 8211 Tortellini with white sauce:

1. First, boil the tortellini exactly as written on the package. Heat the oil in a deep frying pan, then add the crushed garlic and cook for a minute.

2. Add sour cream, salt and pepper. Let it simmer until the cream heats up and begins to thicken.

3. Over the sauce we put tortellini drained in the water in which they boiled and let them boil for another 2 minutes on low heat to fill with flavors.

4. Turn off the heat and sprinkle with finely chopped green parsley. We serve them immediately.

How do I Make a White Pasta Sauce?

For many of us, sauces fall into two categories: red sauces and white sauces. Of course it's an unfair categorization, first of all compared to the other colors :) and secondly to the thousands of flavors that can be endowed with red sauces and white sauces. But, let's get over it and find a solution, if we keep our mouths shut, right? A good and simple white sauce will be presented below.

We have pasta. In this case, tortellini with raw ham inside. The pasta is in the & # 8222fresca & # 8221 version, ie it is not dry. If we still have them, we can boil them, right? About how and how, the honored manufacturer gives us instructions on the packaging.

We'd better have some Parmesan. If we don't have him Emilie, to give us from time to time, we buy, even if it's a bit expensive. It's the cheese that kisses the pasta best, I notice.

As for the sauce, well, this version is very simple: in a pan, put a cup of sweet cream, a pinch of salt, freshly ground pepper, one or two cloves of garlic and a few basil leaves. Basil and garlic match. Leave the pan on low heat until the contents start to bubble.

Put the cooked pasta over the sauce and mix. You can take the pan off the heat.

Ham tortellini

Tasting tortellini with sour cream and Padana grain in Tuscany gave me tears of evil that seemed to me. If in order to eat them I have to disguise their taste in something more familiar, or, I will use anything, I also put them in pots, Romanian, deh '' de gustibus. "

vera (Chef de cuisine), April 28, 2009

I prepare tortelini at home but I have never seen such a recipe for Italians, very strange, tortelini is a special pasta why spoil it, they are served in soup (empty) and with parmesan.

Carmen (Chef), March 23, 2009

I think I'll try and it sounds really good

AndraP (Master Chef), March 10, 2009

I'm a fan of Italian food. Very good. Worth trying :-p

I want to tell you that you know how to prepare Romanian food, leave the Italian food to the Italians because you didn't guess a single phrase, I think it will be good, but don't call it Italian. I have been living in Italy for 16 years and looking for a recipe like at my mother's house, I really enjoyed the foreign food you invent! Every people has its own tradition, there is no point in ruining it. So "LIVE THE ROMANIAN FOOD" and invent other names, hello selly!

diana paula (Chef de cuisine), October 18, 2008

I make them delicious with white cream sauce and garlic

Sidy (Chef), July 30, 2008

In tortelini is ham! They are filled with ham. It is my mistake that I did not mention!

Recipe of the day: Tortellini with sour cream and parmesan sauce

Tortellini, originating from Bologna are the ideal pasta for the moments when you don't have much time for cooking. Made from egg and with the filling in the middle, tortellini with sour cream and parmesan sauce can be the solution for a quick and tasty dinner.

Tortellini with sour cream and parmesan sauce


  • 500g tortellini stuffed with ham
  • 50g butter
  • 300g sour cream
  • 100g race parmesan
  • 2 tablespoons olive oil
  • basil
  • white pepper

Method of preparation:

Cream and parmesan sauce is prepared by mixing sour cream with parmesan, olive oil, basil and white pepper.

Tortellini stuffed with prosciutto is boiled according to the instructions on the package, taking care not to exceed the mentioned time so that the tortellini does not soften too much.

Put the butter in a pan to melt and then add the tortellini that I boiled and drained before.

Cook for a few minutes, then pour the cream and Parmesan sauce over the tortellini.

Leave it on the fire for about 2 minutes, after which tortellini with sour cream and parmesan can be served to loved ones who can't wait to eat this type of delicious pasta.

Spinach salad with prosciutto and melon

It's spring and the young greens have already appeared. After the nettles, the young and raw spinach already makes a timid place in gallantry. It's the best time for a wonderful spinach salad, especially since we will never be able to enjoy younger and cruder leaves than now. My spinach salad is made in five minutes and is full of color and taste. Of course, the ingredients I added in addition to the raw spinach leaves are replaceable, according to the inspiration and lust of the heart. Basically, I offer you some principles: a salad must have color (for this I brought in the landscape cherry tomatoes and fine slices of raw prosciutto, with a beautiful red color), it must have texture (which is why I added something crunchy, namely pine seeds), must have contrasting tastes (that's why we created a balance between the salty taste, represented by goat cheese and prosciutto, the sweet one, represented by melon and the sweet-sour-spicy dressing). Continue & # 8230 improvise or follow my recipe :).

Preparation time: 00:10 hours
Cooking time: 00:00 hours
Total Time: 00:10 hours
Number of servings: 2
Degree of difficulty: Easy

Spinac Salad Ingredient With Ham And Watermelon:

  • 100 grams of young spinach leaves
  • 4 fine slices of prosciutto (or favorite ham, or nothing at all)
  • 100 grams of goat cheese
  • 7-8 melon balls (hollowed with a teaspoon from the core)
  • 2-4 cherry tomatoes, cut into quarters
  • 1 tablespoon pine nuts
  • 1/2 clove of garlic
  • 2 tablespoons good balsamic vinegar
  • 1 teaspoon of honey
  • 1 pinch of chilli pepper
  • 2 tablespoons extra virgin olive oil
  • salt and pepper

Prepare Spinach Salad With Ham And Melon:

1. Carefully choose the young spinach leaves, wash them and drain them.

2. Peel balls of melon peeled from seeds, cut the cherry tomatoes into quarters.

2. Heat a clean, dry pan and brown the pine nuts for just 1 minute, then allow to cool.

3. Meanwhile, prepare the dressing: crush the garlic (very little garlic, just for a little perfume), mix with a pinch of salt, add balsamic vinegar, honey, olive oil and chilli to taste. Finally, season the sauce with salt and pepper to taste. After the sauce is ready, put a spoon in each of the two plates prepared for the salad and spread with the back of the spoon on the bottom.

4. Divide half of the spinach leaves in plates, sprinkle half of the crushed goat cheese, half of the tomatoes and melons on top, sprinkle with half of the dressing, then repeat: the rest of the leaves, the rest of the tomatoes and melons and cheese . Sprinkle with the rest of the sauce and you already have a very good and elegant salad, to which you may or may not add prosciutto or other meat.

5. At the end, add the slices of prosciutto, placing them as decorative as possible, and sprinkle the browned pine seeds. The decoration on the edge of the plate is optional, but available to anyone, it's just a drop of sauce, a leaf, a little melon, a quarter of a tomato and a little goat cheese shaped like a ball. The decoration of the plate does not last more than 1 minute and will prove to those you serve that you really care. :)

I wish you good appetite, and don't forget, on the Bonduelle-Romania website you can discover other healthy and beautifully colored recipes, such as the one from Salau in cereal crust with vegetables. :)

Raw ham

Prosciutto crudo, Italian recipe (or raw-dried ham, ham, ham, sonc& hellip) a recipe with so many names. Prosciutto crudo is the whole pork meat salted and then dried, with or without smoking. It is generally smokeless. Extremely fine slices are cut, it is a special delicacy.

I don't kill myself for raw meat or blood, I prefer it to be well made, but if Prosciutto crudo is well dried and spiced, I eat it with pleasure. Cut extremely fine slices, of course.

Not to mention the stories, last year we made Prosciutto crudo. On December 6, it was 1 year since it landed, so yesterday it was very good to cut it. You realize we can't wait. This is a traditional Italian recipe, so how to make the famous raw ham. I came up with this recipe after reading dozens of Italian cookbooks, watching videos, asking all my friends left and right. There is information gathered from everywhere, because no one says the whole recipe. I'll tell you what we found out and how we did it.

It was partially cleaned by the butchers at the slaughterhouse, they asked us if we wanted prosciutto. But she cut her husband a little more. The surface of the meat must be larger, so that the surface on which the salt and spices act is larger.

If you like these recipes, please distribute them everywhere, let's all cook with GOOD APPETITE. 🙂

The raw prosciutto recipe has also been tried by blog readers, below you can see some examples:

Tortellini with sour cream and ham

The cream and prosciutto sauce is prepared as follows:

Melt the butter in a pan over low heat, add the sliced ​​prosciutto, cook a little, and at the end add the sour cream, mix, turn off the heat

Meanwhile, boil the pasta, no more than 6 minutes, drain, mix with the sauce, sprinkle with Parmesan cheese, serve hot

Pasta with goat cheese, spinach and chilli

1. Boil the pasta in boiling salted water. . 2. Heat the oil in a pan

Tortellini with yogurt and ham sauce

Boil the tortellini in salted water for 10 minutes (introduce them when the water boils). ham

Tortellini with ham

Tortellini with ham from: tortellini, prosciutto, onion, mushrooms, garlic, tomatoes, oil, oregano, salt, pepper, parmesan, cheese.


  • 250 g fresh tortellini with ham
  • 1 onion
  • 1 jar of chopped mushrooms
  • 1 clove of garlic
  • 550 g peeled tomatoes in broth
  • 3 tablespoons oil
  • dried oregano
  • salt
  • pepper
  • 3 tablespoons grated Parmesan cheese
  • 4 tablespoons grated cheese

Method of preparation:

Finely chop the peeled onion. Drain the mushrooms. Saute onion and mushrooms in hot oil for 2-3 minutes, then quench with a cup of water and simmer for 10-15 minutes.

Add the mashed tomatoes in a blender, the garlic cut in half, oregano, salt and pepper to taste. Boil the sauce for 5-7 minutes. Separately boil tortellini in lightly salted water for 7-8 minutes, drain and mix with the sauce.

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