Tortellini with mushroom sauce

Preparation time: 20 minutes

Difficulty: easy

Ingredients (per 3-4 servings):

  • 250 g of Tortellini Pagani cured ham
  • 50 g of butter
  • 1 clove of garlic
  • ½ onion
  • 30 g of dried mushrooms
  • 200 ml of cream
  • 1 sprig of parsley
  • salt and pepper to taste


Soak the mushrooms in warm water for an hour, then drain them. In a pan brown the butter, garlic and finely chopped onion, add the mushrooms and cook over low heat for 20 minutes. Add the cream and the chopped parsley, stirring occasionally for a couple of minutes. Cook apart the Tortellini in plenty of salted water. After 13 minutes of cooking, drain and pour them into the pan with the sauce, stirring gently for a couple of minutes. Add grated cheese to taste.

Cooking suggestions:

Pour the Tortellini/Ravioli into slightly salted water (2.5 liters of water and 25 g of salt per 250 g of product) just before it starts boiling. Cook for about 14 minutes. Drain slowly and add the dressing, preferably by sautéing it in a pan for a couple of minutes, until you reach the desired consistency.