Tortellini with Cream, Ham, and Peas

Tonight, we want to share a “retro” dish that we revisited almost as a joke for a contest in a Facebook group. Well, what can we say? It’s a very 80s dish, but it always tastes amazing and is incredibly easy to make.
We decided to give it a new twist by baking it with a crispy topping (which wasn’t done in the 80s) and serving it right in a terracotta cocotte!
Now, let’s get to the recipe!
https://noifacciamotuttoincasa.wordpress.com/2019/03/25/tortellini-panna-prosciutto-e-piselli/
Tortellini with Cream, Ham, and Peas
Tonight, we want to share a “retro” dish that we revisited almost as a joke for a contest in a Facebook group. Well, what can we say? It’s a very 80s dish, but it always tastes amazing and is incredibly easy to make.
We decided to give it a new twist by baking it with a crispy topping (which wasn’t done in the 80s) and serving it right in a terracotta cocotte!
Now, let’s get to the recipe!
https://noifacciamotuttoincasa.wordpress.com/2019/03/25/tortellini-panna-prosciutto-e-piselli/
Steps
- 1
Start by preparing the peas. In a skillet, add the anchovy fillets and a drizzle of olive oil. Let the anchovies melt, then add the chopped onion. Sauté until softened, then add the diced ham. Cook for about 10 minutes, then add the frozen peas. Pour in about 1/2 cup water and cook until the peas are tender.
- 2
Once cooked, transfer everything to a glass mixing bowl. Add the cream and, if you like, more diced ham. Mix well and season with salt and pepper to taste.
- 3
Now, cook the tortellini in plenty of salted water. Using a slotted spoon, transfer them directly into the bowl with the sauce. Mix well, then divide the mixture among 4 small oven-safe dishes. Sprinkle with grated Parmesan cheese and broil in the oven for about 6–8 minutes on high, until a golden crust forms on top.
- 4
Remove from the oven and serve directly at the table!
- 5
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