Tortellini is a type of stuffed pasta typical of the Emilia-Romagna region in Italy, with a history dating back to the Middle Ages. It is said that its particular shape, resembling a small ring or "navel," is inspired by popular tradition and the legend linking this pasta to the silhouette of Venus, the Roman goddess. In several Latin American countries, the original name "tortellini" is preserved, although it is also common to find similar recipes under names such as "stuffed pasta" or "stuffed gnocchi." This dish has transcended borders and has become a symbol of Italian cuisine worldwide, adapting to local ingredients and the taste of each region.
In countries like Mexico, Argentina, Colombia, and Chile, tortellini is usually served with creamy or tomato sauces, with fillings ranging from cheeses to meats or vegetables. Its versatility and flavor make it an ideal dish for both family meals and special occasions.
How to Prepare Tortellini with Cheeses, Ham, and Peas
To begin, cook the tortellini according to the package instructions, making sure to reserve a bit of the cooking liquid at the end.
In a skillet, melt the butter and add the chopped garlic, cooking it for one minute to release all its aroma.
Add the prosciutto (cured ham) and cook for approximately two minutes, until it is slightly toasted and releases its flavor.
Pour the whipping cream into the skillet and bring the mixture to a gentle boil.
Sprinkle in a bit of nutmeg and simmer until the cream thickens and reduces by half, thus concentrating the flavors.
Add a quarter cup of grated Parmesan cheese and the frozen baby peas, mixing well so everything is incorporated.
Pour the reserved cooking liquid along with the tortellini into the skillet and gently mix to coat the pasta with the creamy sauce.
Season to taste with salt and freshly ground black pepper to enhance the flavor of the dish.
Finally, serve hot and enjoy this delicious dish that combines the smoothness of the cheese, the salty touch of the ham, and the freshness of the peas.
