I love preparing my version of tasty pasta using 400g of cheese-filled tortellini, 200ml heavy cream, and a savory mix of diced ham, green peas, onion, and garlic. A drizzle of olive oil ties everything together, and a sprinkle of Parmesan makes this dish a delightful twist on classic daily meals.

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I absolutely love experimenting with pasta dishes and this Tortellini Alla Panna Mit Erbsen is one of my favs. I first tried it when I was looking for a quick idea that was still full of flavor.

I used 400g cheese-filled tortellini, tossed it in a rich 200ml of heavy cream, and mixed in 150g of diced cooked ham that really brings a savory twist to this dish. Adding 150g of green peas, a small chopped onion, and 2 minced garlic cloves gives it a burst of flavor that makes it extra tasty.

I finish it with a drizzle of olive oil and a sprinkle of grated Parmesan cheese for garnish. I love how its a fun twist on the traditional recipe and perfect for a busy day meal.

There is a certain charm to this creamy pasta that really keeps me coming back for more, whether it’s for a family dinner or just a yummy daily meal.

Why I Like this Recipe

I love how quick and easy it is to make my Tortellini alla Panna with peas. Even on a busy day, I can whip it up in no time and still enjoy an amazing meal.

I really like the creamy sauce paired with diced ham and green peas; they mix together in such a tasty way that always hits the spot.

I also appreciate that I can use frozen or fresh peas depending on what I have in the freezer or garden, making the recipe super flexible.

This recipe gives a fun twist to the classic ham and cream pasta that I grew up with so its both nostalgic and a little bit of an upgrade from the old version.

Ingredients

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Tortellini: These little pasta pockets are full of carbohydrates and protein.
They give the dish a nice hearty feel and a bit of chewiness that makes it really satisfying.
Heavy cream (Sahne): This ingredient adds a rich, smooth texture while boosting the fat content, which makes everything taste luxurious though a bit indulgent.
Diced cooked ham (Schinken): Ham provides a savory, salty punch and lots of protein.
It’s the kind of ingredient that makes a dish feel more complete.
Green peas: These add a touch of natural sweetness and are a good source of fibre and vitamins.
They help balance the richness of the cream and ham.

Ingredient Quantities

400g Tortellini (cheese-filled is the best)

200ml heavy cream (Sahne works just as good)

150g diced cooked ham (Schinken, if you prefer)

150g green peas (frozen or fresh, up to you)

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon olive oil (or butter if you like)

Salt to taste

Pepper to taste

Grated Parmesan cheese for garnish

How to Make this

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1. Bring a big pot of salted water to a boil and cook 400g of cheese-filled tortellini until they are al dente, then drain and set them aside.

2. Heat 1 tablespoon of olive oil in a large pan over medium heat and add 1 small finely chopped onion. Cook it until soft and a little transparent.

3. Add 2 garlic cloves that you minced and let them fry for about 1 minute so they start to smell great.

4. Toss in 150g diced cooked ham and cook it for a couple of minutes until it’s slightly browned.

5. Pour in 200ml heavy cream and stir in 150g of green peas. If you are using frozen peas, no worries, just let them heat through.

6. Lower the heat and let the cream sauce simmer for about 3 to 4 minutes so that the flavors mix together.

7. Season the sauce with salt and pepper to taste.

8. Add the cooked tortellini into the pan and gently mix everything so that the pasta is well coated with the sauce.

9. Let it all heat up together for another minute and give it a quick stir.

10. Serve your Tortellini Alla Panna Mit Erbsen hot and finish it off with a generous sprinkle of grated Parmesan cheese. Enjoy!

Equipment Needed

1. Large pot for boiling the tortellini
2. Colander to drain the pasta
3. Large pan for making the sauce
4. Measuring cup to measure 200ml of heavy cream
5. Cutting board for chopping the onion and garlic
6. Chef knife to finely chop and mince ingredients
7. Wooden spoon or spatula for stirring the sauce
8. Grater to shred the Parmesan cheese before garnishing
9. Stove or cooktop to heat the pot and pan

FAQ

What if I dont have heavy cream?

You can mix some milk with a bit of butter to mimic heavy cream. It might not be exactly the same but it works just fine.

Can I replace the ham with another meat?

Yup, you can use turkey ham or even pancetta if that's what you have. It gives the dish a slightly different flavor but it's still delish.

How do I know when the tortellini is done?

Just wait till they float to the surface of the boiling water and then cook them for another minute. This is a pretty good indicator they’re done.

Can I use frozen peas if I dont have fresh?

Definitely, frozen peas work great. Just be sure to thaw them first so they evenly mix with the rest of the sauce.

Tortellini Alla Panna Mit Erbsen Recipe Substitutions and Variations

If you can’t find heavy cream, you could mix half cream and half whole milk to keep it rich but a bit lighter
Diced cooked ham can easily be swapped for pancetta or bacon, which adds a smokier flavor
Tortellini can be replaced with cheese-filled ravioli if you want a similar texture and taste
You might use butter instead of olive oil if you’re looking to add a more buttery, smooth richness
If green peas aren’t available, try using small broccoli florets or even chopped spinach for a tasty twist

Pro Tips

1. Make sure you dont overcook your tortellini since it still absorbs some sauce after you mix everything; al dente is the best so you get that nice bite.

2. Sometimes i mix a small knob of butter with the olive oil to add a bit of extra flavor, but careful not to burn the butter cause that can make it taste bitter.

3. When you cook the onions and garlic, keep an eye on them because if they burn it ruins the overall flavor; i usually stir them often.

4. Taste your sauce as you go and adjust the salt and pepper gradually so that one spice doesnt overpower the whole dish.

Tortellini Alla Panna Mit Erbsen Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

593

kcal

Equipment: 1. Large pot for boiling the tortellini
2. Colander to drain the pasta
3. Large pan for making the sauce
4. Measuring cup to measure 200ml of heavy cream
5. Cutting board for chopping the onion and garlic
6. Chef knife to finely chop and mince ingredients
7. Wooden spoon or spatula for stirring the sauce
8. Grater to shred the Parmesan cheese before garnishing
9. Stove or cooktop to heat the pot and pan

Ingredients

400g Tortellini (cheese-filled is the best)
200ml heavy cream (Sahne works just as good)
150g diced cooked ham (Schinken, if you prefer)
150g green peas (frozen or fresh, up to you)
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil (or butter if you like)
Salt to taste
Pepper to taste
Grated Parmesan cheese for garnish

Directions

Bring a big pot of salted water to a boil and cook 400g of cheese-filled tortellini until they are al dente, then drain and set them aside.
Heat 1 tablespoon of olive oil in a large pan over medium heat and add 1 small finely chopped onion. Cook it until soft and a little transparent.
Add 2 garlic cloves that you minced and let them fry for about 1 minute so they start to smell great.
Toss in 150g diced cooked ham and cook it for a couple of minutes until it’s slightly browned.
Pour in 200ml heavy cream and stir in 150g of green peas. If you are using frozen peas, no worries, just let them heat through.
Lower the heat and let the cream sauce simmer for about 3 to 4 minutes so that the flavors mix together.
Season the sauce with salt and pepper to taste.
Add the cooked tortellini into the pan and gently mix everything so that the pasta is well coated with the sauce.
Let it all heat up together for another minute and give it a quick stir.
Serve your Tortellini Alla Panna Mit Erbsen hot and finish it off with a generous sprinkle of grated Parmesan cheese. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.