Tortellini with ham and peas.

Tortellini with ham and peas is a very popular creamy pasta recipe both here in Italy, and in other countries. It’s quick and easy to make and loved by children and adults alike. Perfect for after school meals and family lunches. Also a great way to use up holiday ham (and peas!).

Apart from the pasta, ham and peas all you need to make this Italian classic is cream, an onion, some broth, olive oil to fry the onion, seasoning and grated Parmigiano to sprinkle over the plated portions. If using fresh ready-made tortellini, you can have this dish on the table in around 30 minutes!  

History.

The combination of tortellini with ham and peas and cream dates back to the 1980s. At this time, Italian cuisine embraced the creaminess of cream as a key element in many dishes. It was an era in which cream, together with ham and peas, became a popular flavour trinity that dominated family and restaurant tables.

However, the origins of this recipe can be found in Emilia Romagna, home to the first tortellini, which legend tells us was inspired by Venus’ navel! I kid you not.

Although there’s no exact date for the invention of this filled egg pasta, by 1550 tortellini served in broth had become a well-known and popular dish. In Bologna, they called it ‘minestra dei torteleti’

The pasta filling was mostly pork loin which they marinated with rosemary, salt, pepper and garlic for 2 days. They then cooked the pork with a little butter, mortadella, cured ham, parmesan, nutmeg and egg. Very similar to the meat filling of tortellini today.

Nowadays, Italians still serve tortellini in broth. It's a very traditional holiday recipe. But, recipes with cream (tortellini alla panna) and this tortellini with ham and peas are also extremely popular!

Main ingredients in this tortellini recipe.

The tortellini: This recipe is easiest when made with ready-made fresh tortellini. Nowadays, we can buy fresh tortellini with a variety of delicious fillings. I used ricotta and spinach tortellini, but you can use whichever type you prefer. You can also make this recipe with dried or frozen filled pasta. However, cooking times will be longer.

The broth: Italians often cook tortellini in broth even when not serving the pasta in the broth. The traditional type of broth would be capon. I used a ready-made organic vegetable broth, some of which I added to the pan to cook peas in. You can also cook the tortellini in salted water instead. But a little broth is needed for the peas.

The ham: This tortellini recipe calls for Italian cooked ham. It has a delicate flavour and won’t overpower the taste of the other ingredients. The ham needs to be cut into small cubes, so it’s best to use unsliced ham. This dish is also great with leftover baked or roasted holiday ham!

The peas: When they are in season, I like to make this recipe with fresh peas from my garden. This time I used frozen peas. Canned peas would work too, as would leftover peas from other meals. Fresh peas require longer cooking.

The onion: Both shallots and sweet onions work well in this recipe. I sometimes use shallots. This time I went with a yellow onion.

The cream: You can use fresh single cream or heavy cream in your tortellini with ham and peas. Fresh cream requires longer cooking. Italians often use long life ‘panna da cucina’ which is sold in small cartons and is a type of heavy cream.

Other ingredients.

The cheese: Since it comes from Emilia-Romagna too, Parmigiano Reggiano is the grated cheese of choice to use with tortellini. However, Grana is also good! Both cheeses taste better when freshly grated.

However, some Italian chefs say that this dish doesn’t need cheese as it’s rich enough on its own. So, the cheese is optional.

Step by Step instructions.

This recipe requires very little prep. Once you have gathered your ingredients just cut the ham into small cubes and peel and finely chop the onion.

First sauté the onion in olive oil until it starts to soften. Then add the peas and cook them with the onion for a couple of minutes.

Next add 2-3 ladles of broth and let the peas simmer for around 10 minutes.

Then, add the cubed ham and continue cooking for a minute or two. Add salt and pepper to taste.

Now, pour in the cream and let it simmer on a low heat for about 5-10 minutes or until the liquid has thickened.

While the ham, peas and cream are cooking bring the broth to a simmer and add the tortellini. When the pasta rises to the surface remove it with a slotted spoon and add it to the sauce.

Mix the tortellini well with the ham, peas and cream. Serve with grated Parmigiano if required.

What to do with leftovers.

You can keep your leftover tortellini with ham and peas in a sealed container in the fridge for 1-3 days. I don’t like freezing cream sauces, so I wouldn’t recommend it. Leftovers can be heated in the microwave or in a pan with a little more liquid such as broth added. I also like to bake leftover tortellini with ham and peas with some grated cheese sprinkled on top.

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FAQ.

Let me know what you think.

This creamy tortellini with ham and peas is a classic Italian pasta recipe that’s pretty easy to make, doesn’t take a lot of time or require a lot of ingredients. It’s a favourite with Italian kids and families. I’m sure that once your family have tried it, it will become their favourite too!

If you do try this creamy tortellini with ham and peas, please let me know what you think! Write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Other Italian filled pasta recipes worth making.

1. Tortellini Bolognese pie
2. Homemade meat ravioli
3. Ligurian potato and mint ravioli.
4. Heart-shaped chocolate ravioli.

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or some pasta making tools? They make great prezzies for pasta lovers.